Spiced, roasted cauliflower and olives topped with crispy halloumi, herbed yogurt sauce, and pomegranate makes a vibrant, nourishing vegetarian side dish or light meal.
Ingredients
Cauliflower:
- 1 medium head cauliflower (about 1 ½ pounds), cored and cut into florets
- 3/4 cup Pearls Specialties Garlic Stuffed Queen Olives
- 2 tablespoons olive oil, plus more for drizzling
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- juice of 1/2 lemon
Yogurt Sauce:
- 3/4 cup whole milk yogurt
- finely grated zest of 1/2 medium lemon
- 1/4 teaspoon fine sea salt
- 2 tablespoons finely chopped fresh mint and parsley leaves, plus more for garnish
Halloumi:
- 5-6 ounces halloumi or other grilling cheese, cut into one-inch chunks
- 1/4 cup pomegranate arils
Cooking Instructions
- Position a rack in the center of the oven and preheat to 400ºF. On a rimmed baking sheet, toss together the cauliflower, olives, olive oil, and spices to coat the cauliflower. Roast until the cauliflower is golden and tender, 30-40 minutes, tossing the ingredients once halfway through. Remove from the oven and drizzle with the lemon juice.
- Meanwhile, in a medium bowl, stir together the yogurt, lemon zest, salt, and herbs to combine. Chill until needed.
- Place a skillet over medium heat and add the halloumi. Fry until golden on the bottom, 2-3 minutes, then flip and cook until golden on the second side, 2-3 minutes longer.
- To serve, place the roasted cauliflower and olives on a platter, top with the fried halloumi, drizzle with olive oil, yogurt sauce, pomegranate, and mint leaves. Serve, passing more yogurt sauce at the table.
