Guacamole Frosted Cauliflower Salad Recipes

Steps:

• Heat oven to 425 degrees and set a large rimmed baking sheet on the middle rack.
• In a large bowl, toss the cauliflower with 3 tablespoons olive oil, the Aleppo, coriander, turmeric, 1 teaspoon salt and 1 teaspoon pepper. Transfer to the hot baking sheet, spread in an even layer and roast until browned in spots and crisp-tender, tossing once halfway through, 20 to 25 minutes.
• Meanwhile, prepare the vinaigrette: In a small bowl, stir together the shallot, raisins, preserved lemon, vinegar and honey with 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Prepare the halloumi: Cut the halloumi into 3/4-inch cubes and pat dry using a kitchen towel or paper towels. Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over high. Add the halloumi cubes and cook, stirring frequently, until browned, 2 to 3 minutes. (You'll want to be fairly attentive, flipping frequently, as you want to make sure the cubes toast without burning or melting.) Transfer to a paper towel-lined plate and season with pepper.
• Toss the arugula with half the vinaigrette until lightly coated and divide among plates or shallow bowls. Top with the cauliflower, halloumi and avocado. Drizzle with the remaining vinaigrette, sprinkle with parsley and serve immediately.

Steps:

• Wash the cauliflower and remove the leaves at the bottom. Slice the bottom, if needed, so that the cauliflower sits flat.
• Place the whole cauliflower in a dutch oven or large soup kettle and fill with water.
• Add 1 teaspoons salt and bring water to a boil.
• Reduce heat and simmer until the cauliflower is just tender.
• Remove cauliflower and let cool to room temperature.
• Pat dry and cover with plastic wrap.
• Refrigerate until well chilled.
• When ready to serve, remove the whole cauliflower and place it on a serving dish.
• "Frost" the cauliflower with the guacamole.
• If desired, stir some diced tomato into the guacamole before "frosting" or add the tomatoes at the end by placing them evenly on the guacamole covered cauliflower.
• This is especially pretty at Christmas time.
• To Serve: Slice into wedges.