Ingredients
1 large cauliflower, trimmed, cut into florets
1 Tbsp sumac
1 tsp fennel seeds
⅓ cup extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
80ml good-quality honey
½ red onion, finely chopped
2 Tbsp red wine vinegar
100g haloumi, drained, grated, dried on paper towel
¼ cup dukkah
1 long green chilli, finely chopped
⅓ cup flat-leaf parsley leaves, roughly chopped
¼ cup skinless hazelnuts, toasted, roughly chopped
Method
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Preheat oven to 220°C fan-forced (240°C conventional). Line a large oven tray with baking paper. Put cauliflower, sumac, fennel and 1/4 cup of the oil in a large bowl. Season and toss well to coat. Spread cauliflower in a single layer on prepared tray. Roast for 20-25 minutes until tender and golden.
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Meanwhile, for vinaigrette, put honey in a small saucepan over medium-high heat for 2-3 minutes. Add onion, reduce heat to low and cook for 3-4 minutes, or until onion has softened slightly. Remove from heat, whisk in remaining oil and vinegar, season and set aside to cool.
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Put cauliflower on a platter and drizzle with half of the vinaigrette. Season and toss well to coat. Scatter with haloumi, dukkah, chilli, parsley and hazelnuts. Serve with remaining vinaigrette on the side.
