Cut the cauliflower into florets and par-boil in boiling water for 5 minutes.
Meanwhile, put the cumin and plain flour into a bowl and mix. Add the oil. Once the cauliflower has boiled, drain and tip onto the bowl. Give it all a good shake so the flour and cumin coats well.
Cut the halloumi into slices and dry-fry in a hot frying pan until brown on both sides.
Heat the oil in a frying pan and fry the cauliflower for 5 minutes until it starts to brown and crisp slightly.
Get your salad leaves ready in the bowl. Quarter your tomatoes. Serve the halloumi and cauliflower in the salad once cooked. Dress with a wedge of lemon.
Notes
Re-heating - Yes you can reheat roasted cauliflower however it may go a bit mushy if done in the microwave. I’d recommend frying it to reheat or popping it in the oven for 5 minutes.Freezing - Yes you can however it will taste better fresh. The cauliflower may go mushy once defrosted. I’d highly recommend against it and making it fresh instead.Storage - You can keep cauliflower salad in the fridge for up to 3 days, maybe 4 days at a push. Make sure you cover it with a cling film or beeswax wrap to keep it fresh. A sealed container is recommended. The cooked halloumi may only last a couple of days. Store the same way as the cauliflower.