Roasted Cauliflower with Honey and Halloumi

600 grams cauliflower florets (large florets)
2 tablespoons olive oil
Large pinch of salt
Freshly ground black pepper
2 tablespoons olive oil
1 sweet onion, peeled and thinly sliced
4 garlic cloves, minced
2 tablespoons honey
2 tablespoons red wine vinegar
1 teaspoon red chilli flakes
1 tablespoon za´atar
50 grams halloumi, drained and grated
1/4 cup chopped parsley leaves or spinach
 
Heat oven to 425 F. Line a rimmed baking sheet with baking paper.
 
Add cauliflower florets, oil, salt, and pepper to a large bowl. Toss and mix well to coat the cauliflower with the oil. Spread on the prepared baking sheet and roast for 20 minutes. Increase oven temperature to 450 F and roast for a further 5 minutes. Remove from the oven and into a shallow, rimmed serving bowl.
 
Heat a tablespoon of oil in a small frying pan on medium-low heat. Add onion and garlic. Sauté for 7-8 minutes, tossing constantly, until onion is soft and starting to caramelize. Add honey to the pan. Cook for 3-4 minutes until honey is bubbling and starting to caramelize. Remove pan from heat. Add the remaining tablespoon of oil and red wine vinegar. Mix well.
 
Pour the onion-honey dressing evenly over the cauliflower.
 
Sprinkle with the chilli flakes and za’atar. Top with the grated halloumi and parsley or spinach. Season with a dash of salt and pepper as needed. Serve immediately.
 
Serves 2.
 
From Cook Republic blog