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.

Serving size

⅙ recipe


6 servings

Prep time: 15min
Cook time: 25min
Total: 40min


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


Special Equipment:

Baking sheet

Parchment Paper

Nutrition Info

Makes: 6 servings  Serving size: ⅙ recipe




21 g

Saturated Fat

7 g

Trans Fat

<1 g


18 mg


10 g


5 g


3 g


9 g


377 mg


270 mg


204 mg


429 mg


  1. Preheat oven to 425°F.
  2. Line a baking sheet with parchment paper.
  3. 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.
  4. Spread spiced cauliflower pieces in an even layer onto the parchment lined baking sheet.
  5. Roast until golden and tender for about 20 to 25 minutes.
  6. Heat ½ cup water in a small saucepan over high heat and bring to a boil.
  7. Drop lemon quarters into the boiling water. Cook for 2 to 3 minutes to remove bitterness from peel.
  8. Drain and reserve.
  9. Combine the shallot, vinegar and honey with 3 tablespoons of olive oil in a liquid measuring cup. Set aside.
  10. Pat the haloumi pieces dry with paper towels.
  11. Heat a dry, non-stick skillet over medium-high heat.
  12. Sear halloumi cubes, stirring frequently, until browned, 2 to 3 minutes.
  13. Transfer to paper towels.
  14. Toss the mesclun with half the vinaigrette. Line a shallow serving bowl.
  15. Arrange the cauliflower, halloumi and lemon evenly over the greens.
  16. Drizzle with remaining vinaigrette. Sprinkle with pomegranate seeds and serve.
Recipe Contributed by FamilyCook Productions

Don’t be intimidated by the number of steps; this dish is actually very easy. If you can’t find the spice blend, you can substitute curry powder. If pomegranate seeds are not in season, you can use raisins.