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Cooking Notes
A Gunn
Any advice on searing the halloumi? Mine instantly started melting. I couldn’t leave it on the heat long enough to get the brown shown in the picture. Should I have coated it first with cornstarch or flour or something?
Lee
Very fun to make. Great textures, colorful, and put me out of my comfort zone with new ingredients with the halloumi and preserved lemon. A few tips if you choose to make this dish: use less salt and/or fresh lemon instead of preserved because the preserved lemon adds extra salt. Don't skip out on the raisins, avocado, or couscous for a rounded out dish. Helllooo halloumi :p
Deborah
I find halloumi browns really well in a dry, non-stick pan.
Kristi
You can easily add the cubed halloumi to the sheet pan with the cauliflower for the last 10-12 minutes of the cauliflowers cooking time! Just coat it in a bit of oil in the same bowl you tossed the cauliflower and spices in (don’t wipe them out). It crisps up perfectly and then there are no extra pans to clean up! For extra credit add torn pita to the halloumi when you toss it with oil and throw it all in the last 10 mins. Sprinkle with Sumac after you take it out of the oven. Delish and easy!
Shay
Shocked how well the flavors and textures blended together. Everyone at the table had seconds... we barely made it to the second course! We suggest adding pumpkin seeds for an extra crunch!
Kristi
I just toss the cubed halloumi in with the cauliflower the last 10-15 minutes of roasting. It browns perfectly and eliminated the need to dirty another pan! Works like a charm.
chris
Delicious! Love this salad. Wonderful flavors I would omit the oil in browning the Halloumi I brown all the time in a non stick skillet dry skillet. It has enough oil and the added oil makes a mess!
Nina
Use only half teaspoon of salt and half of pepper on cauliflower.Didn’t use any salt or pepper in dressing per others notes.Didn’t have preserved lemon but used half a lemons worth of lemon juice in the dressing and some zest on salad
Madsie
This was delicious! Slightly too salty, I suggest half as much salt on the cauliflower when it goes into the oven and then perhaps a little finishing salt at the end if you find it necessary. Otherwise, a big hit in my house. The creamy avocado was such a lovely complement to the flavorful cauliflower and the tangy dressing. I will make this again and again.
Jo Jo
This was a delicious salad, full of flavors and textures. I concur with the previous viewer’s advice about the salt, both the preserved lemons and halloumi cheese increase the saltiness of the salad, so hold back a little till the end, and maybe finish it with some Maldon if needed. I ended up using a couple of teaspoons of pomegranate molasses, lemon juice and also increasing the honey a bit to offset the saltiness of the dressing. Turned out great tho!
Isabel
Delicious! I listened to the comments and it worked out so well: added half the salt and added toasted pumpkin seeds. Such a great balance of flavors!
margaret
Best of all, try fried tofu.
Elizabeth
Made this tonight great flavors! A few things to consider:1. I read all the comments about too much salt. Keep in mind that you can rinse the preserved lemon rind to remove excess salt from the brine. I also removed the pulp and only used the rind.2. Someone suggested adding the halloumi to the sheet pan which I tried. It tasted great but melted, so if you’re concerned about presentation you might want to follow the recipe.3. I subbed dried cranberries for the golden raisins.
Madeline
That's it. I'm done with halloumi. It's only good for those first 30 seconds after you take it off the heat, and then instantly turns rubbery and tasteless. Too bad. Next time I'll use paneer.
Drake Baer
Substituting feta (drained overnight) for halloumi made it crunchy, and guests thought the small cubes were deliciously umami croutons. We will reduce the quantity of dressing next time.
Drake Baer
Substituting feta for halloumi worked well!
Betsy
Really enjoyed having the cauliflower spiced. Halloumi with salads is always a win. Will make this and its variations again. Leftovers held well over night for lunch the next day.
Carol
Really interesting dish. I liked it. Didn't love it.
Gail Wood
This is a fabulous recipe that I'll make again and again. I'm not crazy about preseved lemons so I use half of a clementime, finely diced, including the skin. I also prefer to use dried cranberries instead of raisins. I think the avocado gets lost in all of the other flavors, so I'll leave it out fron now on, I'll also add some chopped almonds for texture and crunch.
made for chef 3/7
Used collard greens from the garden, steamed. Yummy. Was a bit different than it would be with raw arugula and quite tasty.
VS
Super tasty. We used kale, and it was good. We will be making this again.
Julie
Excellent dish. Due to poor planning I didn’t have a shallot so I subbed harissa with preserved lemon. Which was excellent. Also subbed cherry tomatoes for avocado. And added pistachios. Family said it was a triumph.
Risa K.
I’d make the cauliflower again on its own. I skipped the salt & pepper on the cauliflower and vinaigrette but the halloumi (rinsed) preserved lemon were still too salty for me. I added pomegranate seeds and appreciated the tart to balance that salt. With leftovers, I subbed spinach in for the arugula and preferred it. This recipe made me realize that I don’t really like arugula, preserved lemon, or even halloumi that much. But I’d give it another try with the same modifications fresh citrus.
Mark
A slightly lazy way to tackle the halloumi issue is to just cook it in slices. Once browned on both sides, let it rest on the chopping board a minute and then dice it. Admittedly only two faces will be browned but it saves dealing with the cubes in the pan. I have also used chop sticks to manage the halloumi cubes which works quite well. If your halloumi is melting right away your pan was just too hot.
Elizabeth
Made this tonight great flavors! A few things to consider:1. I read all the comments about too much salt. Keep in mind that you can rinse the preserved lemon rind to remove excess salt from the brine. I also removed the pulp and only used the rind.2. Someone suggested adding the halloumi to the sheet pan which I tried. It tasted great but melted, so if you’re concerned about presentation you might want to follow the recipe.3. I subbed dried cranberries for the golden raisins.
Don Juan
Substitute panela cheese
Ann B
skip salt on cauliflower and in dressing. Preserved lemon in dressing is key. Cut halloumi in cubes and toss in spice combo with cauliflower. Add to cauliflower half way through roasting
hot bev
I agree with the less salt comments. Don’t add salt to the cauliflower. There’s plenty of salt in the halloumi and preserved lemon and dressing. I’d also add more raisins or even some chopped dates for added sweetness.
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