Preheat oven to 220°C (200°C fan-forced). Line a rimmed baking sheet with baking paper.
Add cauliflower florets, ¼ cup oil, salt and pepper to a large bowl. Toss and mix well to coat the cauliflower with the oil. Spread on the prepared baking sheet and roast for 20 minutes. Increase oven temperature to 240°C (220°C fan forced) and roast for a further 5 minutes. Remove from the oven and into a shallow, rimmed serving bowl.
Heat a tablespoon of oil in a small frying pan on medium-low heat. Add onion and garlic. Sauté for 7-8 minutes, tossing constantly until onion is soft and starting to caramelize.
Add honey to the pan. Cook for 3-4 minutes until honey is bubbling and starting to caramelize. Remove pan from heat.
Add the remaining tablespoon of oil, red wine vinegar and saffron. Mix well.
Pour the onion-honey dressing evenly over the cauliflower.
Sprinkle the chilli flakes and Zaatar.
Top with the grated halloumi and parsley. Season with a dash of salt and pepper and a light drizzle of olive oil. Serve immediately.
Make sure you keep the cauliflower florets large so that they hold their shape well at high temperatures.