Roasted cauliflower salad with halloumi and lemon

We’re back from the break and we’ve missed you! We hope you’re staying cozy as the cold weather settles in here in NYC (it always seems easier to ignore during the holidays!)

In the winter, we tend to crave comforting meals that provide warmth and feel cozy. A salad might not always come to mind when you're bundled up in a sweater, emailing your landlord for the 15th time to come fix your heater, but when you add warm roast veggies to your salad, it can really change the game. Packed with savory goodness, this Halloumi and Roasted Cauliflower Arugula Salad combines the crispy, golden texture of halloumi, the caramelized flavors of roasted cauliflower, the peppery freshness of arugula, and a tangy and bright sumac dressing. It's the kind of salad that feels just as nourishing as a hot bowl of soup but is just as light and refreshing as a classic green salad.

Ingredients:
1 medium cauliflower, cut into florets

1 lemon, sliced into half moons and de seeded 

1 tsp paprika

1 tsp coriander 

1 tsp garlic powder

1/4 tsp turmeric 

1 block halloumi cheese, cut into 1/2-inch cubes

1 package arugula 

1/4 cup olive oil

1 tablespoons apple cider vinegar

Zest and juice of 1 lemon

1 teaspoon sumac

1/2 teaspoon ground coriander

Salt and freshly ground black pepper, to taste

Directions:

Salad:

Preheat your oven to 400°F.

On a baking sheet, spread out the cauliflower florets. Add lemon slices to the baking sheet with the cauliflower and drizzle everything with olive oil and top with salt, 1 tsp each paprika, coriander, garlic powder. And 1/4 tsp turmeric. Toss to coat evenly. 

Roast for 25-30 minutes, tossing the cauliflower halfway through.

While the cauliflower is roasting, place the cubed halloumi on a separate baking sheet. Drizzle the halloumi with a little bit of olive oil.

Roast the halloumi in the oven (you can put it in with the cauliflower if you have room) for 12-15 minutes, or until the halloumi cubes are golden and slightly crispy. Make sure to give it a quick toss halfway through so it browns evenly.

Once the cauliflower is tender and lightly browned and the halloumi is golden, remove the baking sheet from the oven.

Transfer the roasted cauliflower and halloumi to a large mixing bowl. Add the arugula and gently toss everything to combine. Top with dressing of your choice!

Dressing:

Whisk together the 1 teaspoon sumac, 1/4 cup olive oil, 1 tablespoon apple cider vinegar, juice of 1 lemon juice, 1/2 teaspoon ground coriander, salt, and black pepper in a small bowl.

Taste and adjust seasoning as needed.