Roasted Cauliflower, Spinach & Halloumi Salad Recipe With Red Wine Vinegar & Shallot Vinaigrette by Jan Mostrom

My husband and I are loving the new date night ritual of cooking together. This incredible dinner salad combines an unusual ingredient list that has made this roasted cauliflower, spinach and halloumi salad our absolute new favorite meal.

If you aren't familiar with halloumi, it's worth knowing. The cheese originated in Cypress and is a semi-hard, salty cheese. It's the perfect cheese for grilling, because it gets soft on the inside and a bit crispy on the outside. Added to this vegetarian salad, its the perfect complement to the sweeter dressing.

All you need to make this tasty salad is spinach, cauliflower, olive oil, red pepper flakes, coriander, turmeric, halloumi and avocado. The homemade salad dressing is an amazing combination of red wine vinegar, olive oil, raisins, preserved lemon and honey. The dressing is a delicious sweet topping to the savory and salty cauliflower and halloumi. I really hope you enjoy this healthy recipe for lunch or dinner as much as we do. Let's get cooking!

Cuisine: American
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 45 minutes (prepare salad and dressing while cauliflower cooks)
Servings: 2 for dinner or 4 as a side dish

Ingredients

Salad 

• 1 head cauliflower (about 2 pounds), cut into 1 1/2-inch wedges
• 6 - 7 tablespoons olive oil (divided)
• 1/2 teaspoon crushed red pepper flakes
• 1 1/2 teaspoons ground coriander
• 8 ounces halloumi cheese, cut into 1/2-inch cubes
• 6 ounces baby spinach, de-stemmed (about 8 cups)
• 1 ripe avocado, pitted and diced

Red Vinegar and Shallot Dressing

• 1 small shallot, minced (about 1/3 cup)
• 1/4 cup raisins
• 1 large preserved lemon skin, very thinly sliced (about 3 tablespoons)
• 2 tablespoons red wine vinegar
• 4 tablespoons good olive oil
• 1 teaspoon honey

Here's how to make it:

1. Preheat oven with large cookie sheet inside to 425 degrees F. Toss cauliflower with 3 to 4 tablespoons of olive oil, red pepper flakes, coriander, turmeric, salt and pepper. Place on the hot cookie sheet lined with parchment paper.
   
2. Cook the cauliflower for 30 to 45 minutes, stirring once or twice.
   
3. While the cauliflower cooks, prepare dressing in a container with a lid. Shake thoroughly and set aside.
   
4. Heat 3 tablespoons olive oil in a cast iron skillet or frying pan on medium-high heat. Gently add halloumi and cook until brown. then turn over and cook the other side. You'll want to pay attention here so the cheese browns and doesn't melt or burn. Remove the cheese to a paper towel.
   
5. In a medium salad bowl assemble spinach, cauliflower, cheese and avocado. Give the dressing a good shake and pour over the salad.
   
   

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