Roasted Halloumi with Cauliflower
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 40 minutes from start to table. Roasted halloumi develops this amazing golden crust while the cauliflower becomes tender and slightly caramelized, all tossed with bright pomegranate molasses and fresh mint. Cauliflower is packed with vitamin C and fiber, so you're getting something genuinely nourishing alongside that gloriously melty cheese. The best part is how simple it is to pull off, even on busy evenings, and it costs far less than ordering takeout while tasting like you've actually spent hours in the kitchen.
Ella x
Ingredients
- 400 ghalloumi cheese(cut into 1cm thick slices)
- 600 gcauliflower florets(cut into bite-sized pieces)
- 4 tablespoonsolive oil
- 2 tablespoonsbalsamic vinegar
- 1 tablespoonpomegranate molasses
- 3garlic cloves(minced)
- 15 gfresh mint leaves(roughly chopped)
- 60 gpomegranate seeds
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 teaspoonhoney
Detail level
Instructions
- 1
Preheat your oven to 220°C (425°F). Toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper on a large baking sheet, spreading them in a single layer.
Tip: Don't overcrowd the pan; use two baking sheets if needed for better roasting and caramelization.
- 2
Roast the cauliflower for 15 minutes until it begins to brown around the edges.
- 3
While the cauliflower roasts, pat the halloumi slices dry with paper towels. In a small bowl, whisk together balsamic vinegar, pomegranate molasses, minced garlic, and honey to create the glaze.
Tip: Drying the halloumi ensures a better golden crust when roasted.
- 4
Remove the cauliflower from the oven and push it to the sides of the baking sheet, then arrange the halloumi slices in the center, drizzling them with the remaining 2 tablespoons of olive oil.
- 5
Return the baking sheet to the oven for another 10 minutes, or until the halloumi is golden and the cauliflower is tender and caramelized.
Tip: Watch carefully near the end as halloumi can brown quickly once it starts.
- 6
Remove from the oven and immediately drizzle the balsamic-pomegranate glaze over both the halloumi and cauliflower while everything is still hot.
Tip: The heat will help the glaze coat and slightly caramelize on the hot surfaces.
- 7
Transfer to a serving plate and scatter with fresh pomegranate seeds and chopped mint leaves.
Tip: The bright pomegranate seeds add both visual appeal and bursts of tartness that complement the rich cheese.
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