Middle Eastern Inspired Roast Cauliflower
This recipe is deceptively easy and so satisfying due to the contrasting flavors and textures. The cheese adds a welcome salty accent that enhances the other ingredients.
Cook time: 25min
1 head (500 grams after cored) cauliflower, cut into 1 ½-inch wedges or ‘steaks’
6 tablespoons olive oil, divided
½ teaspoon red pepper flakes
2 teaspoons ras al hanout (Moroccan seasoning)
¼ teaspoon black pepper, freshly ground
½ cup water
1 small Meyer or regular lemon, thinly sliced, slices quartered
1 small (50 grams) shallot, minced
1 tablespoon red wine vinegar
1 teaspoon honey
6 ounces halloumi, cubed ½-inch width
6 ounces mesclun
¼ cup pomegranate seeds
- Preheat oven to 425°F.
- Line a baking sheet with parchment paper.
- Toss the cauliflower wedges with 3 tablespoons of the olive oil, red pepper flakes, ras al hanout and black pepper in a medium mixing bowl.
- Spread spiced cauliflower pieces in an even layer onto the parchment lined baking sheet.
- Roast until golden and tender for about 20 to 25 minutes.
- Heat ½ cup water in a small saucepan over high heat and bring to a boil.
- Drop lemon quarters into the boiling water. Cook for 2 to 3 minutes to remove bitterness from peel.
- Drain and reserve.
- Combine the shallot, vinegar and honey with 3 tablespoons of olive oil in a liquid measuring cup. Set aside.
- Pat the haloumi pieces dry with paper towels.
- Heat a dry, non-stick skillet over medium-high heat.
- Sear halloumi cubes, stirring frequently, until browned, 2 to 3 minutes.
- Transfer to paper towels.
- Toss the mesclun with half the vinaigrette. Line a shallow serving bowl.
- Arrange the cauliflower, halloumi and lemon evenly over the greens.
- Drizzle with remaining vinaigrette. Sprinkle with pomegranate seeds and serve.