Roasted Cauliflower Salad With Halloumi And Lemon Recipes

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ROASTED CAULIFLOWER SALAD WITH HALLOUMI AND LEMON



Roasted Cauliflower Salad With Halloumi and Lemon image

Inspired by Mediterranean and Moroccan dishes, this tangy, earthy roasted cauliflower salad is a satisfying vegetarian meal. Spiced cauliflower, salty halloumi, peppery arugula, buttery avocado and a honey-lemon vinaigrette fill it with contrasting textures, temperatures and flavors. There's lots of room for substitutions or additions: Swap in orange zest and juice for the preserved lemon, smashed green olives for the avocado or kale for the arugula. If looking to bulk it up, you could toss in some seared shrimp, roasted chicken, pearl couscous or whole grains.

Provided by Alexa Weibel

Categories     dinner, lunch, weekday, salads and dressings, vegetables, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 large head cauliflower (about 2 pounds), cut into 1 1/2-inch wedges
1/2 cup olive oil
1 teaspoon Aleppo or 1/2 teaspoon red-pepper flakes
1 1/2 teaspoons ground coriander
3/4 teaspoon ground turmeric
Kosher salt and black pepper
1 small shallot, minced (about 1/3 cup)
1/4 cup golden raisins
1 large preserved lemon, seeded, halved, seeded, then very thinly sliced (about 3 tablespoons)
1 tablespoon red wine vinegar
1 teaspoon honey
1 (8-ounce) block halloumi
6 ounces baby arugula (about 8 packed cups)
1 large ripe avocado, halved, pitted and diced
1 cup torn fresh flat-leaf parsley leaves and tender sprigs

Steps:

  • Heat oven to 425 degrees and set a large rimmed baking sheet on the middle rack.
  • In a large bowl, toss the cauliflower with 3 tablespoons olive oil, the Aleppo, coriander, turmeric, 1 teaspoon salt and 1 teaspoon pepper. Transfer to the hot baking sheet, spread in an even layer and roast until browned in spots and crisp-tender, tossing once halfway through, 20 to 25 minutes.
  • Meanwhile, prepare the vinaigrette: In a small bowl, stir together the shallot, raisins, preserved lemon, vinegar and honey with 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
  • Prepare the halloumi: Cut the halloumi into 3/4-inch cubes and pat dry using a kitchen towel or paper towels. Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over high. Add the halloumi cubes and cook, stirring frequently, until browned, 2 to 3 minutes. (You'll want to be fairly attentive, flipping frequently, as you want to make sure the cubes toast without burning or melting.) Transfer to a paper towel-lined plate and season with pepper.
  • Toss the arugula with half the vinaigrette until lightly coated and divide among plates or shallow bowls. Top with the cauliflower, halloumi and avocado. Drizzle with the remaining vinaigrette, sprinkle with parsley and serve immediately.

ROASTED CAULIFLOWER SALAD RECIPE BY TASTY



Roasted Cauliflower Salad Recipe by Tasty image

Here's what you need: cauliflower, large carrots, ground cumin, paprika, kosher salt, black pepper, olive oil, medium red onion, fresh italian parsley, tahini, garlic, lemon juice, water, olive oil, kosher salt, pepper

Provided by Kiano Moju

Categories     Dinner

Yield 4 servings

Number Of Ingredients 16

1 medium head cauliflower, cut into florets
3 large carrots, cut into 1 inch (2.5 cm) pieces
1 tablespoon ground cumin
2 teaspoons paprika
kosher salt, to taste
black pepper, to taste
2 tablespoons olive oil
¼ medium red onion, thinly sliced
1 cup fresh italian parsley, roughly chopped
¼ cup tahini
1 clove garlic, grated
2 tablespoons lemon juice
¼ cup water
¼ cup olive oil
kosher salt, to taste
pepper, to taste

Steps:

  • Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • In a large bowl, combine the cauliflower, carrots, cumin, paprika, salt, pepper and olive oil. Toss until well-coated.
  • Spread the vegetables on the baking sheet in a single layer and roast for 20-25 minutes, until the carrots are tender.
  • Make the dressing: In a medium bowl, whisk together the tahini, garlic, lemon juice, and water. While whisking, slowly drizzle in the olive oil until the dressing is emulsified. Season with salt and pepper.
  • In a large bowl, mix together the onion and parsley. Add the roasted cauliflower and carrots, and toss well.
  • Drizzle the salad with the dressing, then serve.
  • Enjoy!

Nutrition Facts : Calories 305 calories, Carbohydrate 17 grams, Fat 25 grams, Fiber 6 grams, Protein 6 grams, Sugar 5 grams

MARINATED LEMON-TARRAGON CAULIFLOWER SALAD



Marinated Lemon-Tarragon Cauliflower Salad image

A unique and fresh new way to serve cauliflower. This will keep in the fridge for quick and easy lunches and weeknight dinners. Also, a tasty option for a potluck.

Provided by lutzflcat

Categories     Salad     Vegetable Salad Recipes

Time 4h25m

Yield 6

Number Of Ingredients 13

1 large lemon, zested and juiced
2 tablespoons Dijon mustard
1 ½ tablespoons chopped fresh tarragon
1 teaspoon honey
salt and ground black pepper to taste
½ cup olive oil
1 medium head cauliflower, cut into bite-sized florets
1 small Gala apple - peeled, cored, and diced
⅓ cup cubed white Cheddar cheese
¼ cup diced cucumber
¼ cup diced celery
2 tablespoons diced red onion
6 leaves chopped fresh tarragon, or to taste

Steps:

  • Whisk lemon zest and juice, Dijon mustard, chopped tarragon, honey, salt, and pepper together in a small bowl. Pour in olive oil slowly, whisking until marinade emulsified; set aside.
  • Bring a medium pot of water to a boil, and working in batches, blanch the cauliflower until just tender, about 2 minutes. Drain and transfer to a large resealable plastic bag. Add marinade to the bag, seal tightly, and massage the florets until all are covered with the marinade. Chill in the fridge for 4 hours. Overnight is even better.
  • Remove cauliflower from the bag, place in a large bowl, and add apple, Cheddar cheese, cucumber, celery, and red onion, tossing gently to combine. Garnish with tarragon leaves and serve.

Nutrition Facts : Calories 233.7 calories, Carbohydrate 11.4 g, Cholesterol 7.7 mg, Fat 20.6 g, Fiber 3.4 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 199 mg, Sugar 5 g

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