Roasted Cauliflower With Honey And Halloumi
Roasted Cauliflower With Honey, and Halloumi is a dish featuring large roasted cauliflower florets tossed with a sweet and savoury onion, garlic, saffron, chilli and honey dressing. The dish is finished with grated halloumi and chopped parsley, resulting in a vibrant mix of flavours and textures. The roasted cauliflower provides a hearty base, while the honey and halloumi add sweetness and saltiness. The recipe is designed to be served immediately as a flavour-packed main or side dish.
Ingredients 14
600 g cauliflower florets, large florets
1⁄4 cup olive oil
Pinch salt, large
Freshly ground black pepper
2 tbsp olive oil
1 brown onion, peeled, thinly sliced
4 garlic cloves, minced
2 tbsp honey
2 tbsp red wine vinegar
Pinch saffron
1 tsp red chilli flakes
1 tbsp za'atar (zaatar)
50 g halloumi, drained, grated
1⁄4 cup parsley leaves, chopped
salt, pepper, olive oil, extra, to serve
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Method 8
Preheat oven to 220°C (200°C fan-forced). Line a rimmed baking sheet with baking paper.
Add , for roasting, for roasting, and pepper for roasting to a large bowl. Toss and mix well to coat the cauliflower with the oil. Spread on the prepared baking sheet and roast for 20 minutes. Increase oven temperature to 240°C (220°C fan forced) and roast for a further 5 minutes. Remove from the oven and transfer into a shallow, rimmed serving bowl.
Heat 1 tablespoon of the for dressing in a small frying pan on medium-low heat. Add and . Sauté for 7-8 minutes, tossing constantly until onion is soft and starting to caramelize.
Add to the pan. Cook for 3-4 minutes until honey is bubbling and starting to caramelize. Remove pan from heat.
Add the remaining 1 tablespoon for dressing, , and . Mix well.
Pour the , , , , , and dressing evenly over the .
Sprinkle the and over the .
Top with the grated and chopped . Season with extra salt and pepper and a light drizzle of olive oil. Serve immediately.
Sneh Roy / Cook Republic's tips
Keep the cauliflower florets large so that they hold their shape well after roasting.
If you prefer to skip cooking the honey altogether and add it after the pan has been removed from the heat, I won't hold it against you. In fact, I encourage it.
Once you've dressed your cauliflower and drizzled and sprinkled everything, give the salad a good old toss just before eating to mix all the flavours into one divine dish.
