Turn oven on to 200C. Line baking tray with baking paper. Combine cauliflower with oil & Moroccan spices in large bowl to coat. Place cauliflower onto baking tray – roasting for 30mins or until golden & tender – turning occasionally. Set aside to cool.
Grill haloumi till golden brown.
Once cauliflower slightly cooled, add cucumber, coriander & mint to the cauliflower mix & toss to combine. Transfer to serving plate & top with grilled haloumi.
Whisk together yoghurt, tahini & lemon juice in small bowl. Drizzle over cauliflower mixture on serving platter & sprinkle over lemon zest & seeds.
Serve alongside other veggie dishes or protein of choice.