Cauliflower and cheese

My late mother once served up a dinner comprising poached cod, mashed potato and cauliflower with white sauce (milk and cornflour, bit of salt, pinch of ground white pepper).  It was on a white plate, there was no side order of irony.
It was more a piece of surrealist art than culinary temptation.
There wasn't even any white cheese in the sauce and everyone knows that cauliflower exists to be paired with cheese, don't they?
So this is a new take on a classic combination; cauliflower and cheese.  I doubt my mother would have approved, but I can just add it to the very long list of things that met with her disapproval and disdain.

1 cauliflower
1 block Halloumi cheese
2 tblsp rapeseed oil - we use Bennett and Dunn
2 tsp Mr Wolf's Peaceful Turk Spice mix  or use your own favourite spice blend, ideally with a base note of cumin and a high note of paprika
Parsley - handfuls 

Pre -heat the oven to 180ºC
Put the oil and spice into a large bowl and mix together.
Cut the cauliflower into florets. Cut the Halloumi into around 6 thick slices, then quarter each slice.
Tumble the cauliflower and chesse through the spicy oil and toss into a prospector pan
Place in the oven and roast for around 40 minutes.
Liberally strew with an abundance of chopped parsley.
Equally good hot or cold.

Serves 2 as a main dish or 4 as a side.

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