Roasted Cauliflower Salad with Halloumi and Lemon « Eye for A

eyeforarecipe.ca

Andrea

1 large head cauliflower (about 2 pounds/900 g), cut into 1 ½ -inch (3.8-cm) wedges

½ cup (125 ml) olive oil

½ teaspoon (2.5 ml) red-pepper flakes

1 ½ teaspoons (7.5 ml) ground coriander

¾ teaspoon (3.75 ml) ground turmeric

Kosher salt and black pepper

1 small shallot, minced (about ⅓ cup/85 ml)

¼ cup (60 ml) golden raisins

1 large preserved lemon, seeded, halved, seeded, then very thinly sliced (about 3 tablespoons/45 ml)

1 tablespoon (15 ml) red wine vinegar

1 teaspoon (5 ml) honey

1 (8-ounce/226 g) block halloumi

6 ounces (170 g) baby arugula (about 8 packed cups/2 L)

1 large ripe avocado, halved, pitted and diced

1 cup torn fresh flat-leaf parsley leaves and tender sprigs

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