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Spiced Cauliflower

60 mins

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

RATING:
PREP: 20 mins
SERVINGS: 4
COOK: 40 mins
SKILL LEVEL: Easy
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.

PEARLS PRODUCTS IN THIS RECIPE

Specialties
Garlic Stuffed