Step 1

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.

Step 2

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.

Step 3

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.