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Roasted Cauliflower Salad With Halloumi And Lemon Recipe

Ingredients

• 1 large head cauliflower (about 2 pounds), cut into 1½-inch wedges
• ½ cup olive oil, or a little less
• 1 teaspoon Aleppo or ½ teaspoon red-pepper flakes
• 1½ teaspoons ground coriander
• ¾ teaspoon ground turmeric
• Kosher salt and black pepper
• 1 small shallot, minced (about ⅓ cup)
• ¼ cup golden raisins
• 1 large preserved lemon, seeded, halved, seeded, then very thinly sliced (about 3 tablespoons) or use lemon zest and juice
• 1 tablespoon red wine vinegar or cider vinegar
• 1 teaspoon honey
• 1 (8-ounce) block halloumi
• 6 ounces baby arugula (about 8 packed cups), or other tender greens
• 1 large ripe avocado, halved, pitted and diced, or use smashed green olives
• 1 cup torn fresh flat-leaf parsley leaves and tender sprigs

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