Roasted Cauliflower & Halloumi with Fennel and Grilled Lemon
The flavors of this memorable salad marry perfectly—the anise flavor of fresh fennel dressed with an orange vinaigrette; earthy, roasted cauliflower, rich pistachios, smoky grilled lemon slices, and warm, crisp, salty halloumi cheese.
Equipment
Ingredients
- ½ cup (125mL) plus 2 tablespoons olive oil
- 1 head cauliflower cut into florets
- Kosher salt and freshly-ground black pepper
- 1 bulb thinly-sliced fennel
- 1 medium lemon thinly-sliced
- 2 tablespoons Champagne vinegar
- 1 tablespoon honey
- 2 tablespoons fresh orange juice
- ¼ cup (30g) toasted pistachios roughly chopped
- 8 ounces (225g) halloumi cheese sliced to about ½ inch thickness
- Several sprigs fresh mint
Step by Step Instructions
Step 1
- Preheat oven to 450°F (230°C).
Step 2
- Line a sheet pan with foil, and add the cauliflower. Drizzle 2 tablespoons olive oil over the cauliflower, and season with salt and pepper. Roast for 20-25 minutes, turning once, until nicely browned and soft.
Step 3
- Heat a grill, grill pan, or small skillet to medium-high heat.
Step 4
- Prepare the vinaigrette. Whisk together the Champagne vinegar, honey, and orange juice. Drizzle the olive oil in while continuing to whisk, and season with salt and pepper.
Step 5
- Brush the grill or pan lightly with oil. Grill the lemon slices until charred in spots, about 60 seconds per side. Grill the halloumi on each side until brown and crisp, about 3 minutes per side. Set the lemon and halloumi aside.
Step 6
- Add the fennel to your serving platter, top with cauliflower, and spoon the dressing over. Top with the halloumi, and garnish with pistachio, grilled lemon, and fresh mint. Serve warm.
