Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Warm, spiced cauliflower with golden halloumi.
Equipment: Roasting tray
Measures and names
Ingredients
- 1 cauliflower, in florets
- 1 x 225g block halloumi, cubed
- 1 tsp cumin
- 1 tsp paprika
- 3 tbsp olive oil
- Salad leaves and parsley
- 2 tbsp tahini and lemon (dressing)
Optional extras
- Pomegranate seeds (small amount)
Method
- Heat the oven to 200°C (fan 180°C). Toss the cauliflower with the cumin, paprika, 2 tablespoons of oil and a pinch of salt, and spread out on a tray.
- Roast for 25 minutes, turning once, until deeply golden at the edges.
- Add the halloumi cubes for the last 8 minutes, until golden.
- Whisk the tahini with lemon juice, the remaining oil and a splash of water to a pourable dressing.
- Pile the leaves onto a platter, add the warm cauliflower and halloumi, drizzle with the dressing and scatter with parsley and a few pomegranate seeds. Taste before adding salt — halloumi already seasons the dish.
Swaps and tips
Pomegranate adds a pop of colour but is higher in sugar, so keep it to a small scatter.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 27 g | 10 g | 7 g | 43 g | 542 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
