Spiced, roasted cauliflower and olives topped with crispy halloumi, herbed yogurt sauce, and pomegranate makes a vibrant, nourishing vegetarian side dish or light meal.
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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
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.