Spice-Roasted Cauliflower Steaks with Halloumi & Pickled Red Onions
Cauliflower is one of my winter heroes. It’s seasonal, meaty, and super versatile. It effortlessly takes on the character of whatever it is paired with like this spice-roasted version with halloumi and pickled red onions. Serve with a grain or pilaf and you have a lovely vegetarian main course made entirely in the oven, using just one sheet pan.
Ingredients:
Serves 4
1 red onion, thinly sliced
2 TB red wine or sherry vinegar
1 large head cauliflower
2-3 TB Harissa Paste or Chermoula Paste (available at FC Gourmet, middle eastern markets, or online)
2 cups shredded kale, any variety, stems and tough ribs removed
2 TB Olive Oil
coarse salt & freshly ground black pepper
2-3 TB pomegranate molasses (or date syrup)
8 oz Halloumi cheese
1/2 cup pomegranate arils
Method
Preheat the oven to broil. Mix the red onion and the vinegar in a small, non-metal bowl and set aside for at least 10 minutes.
Cut the cauliflower through the stem into 4 thick slices. Put on a sheet pan and brush all over with the spice paste. Broil for 8-10 minutes, turning halfway through, until tender, about 8-10 minutes.
Meanwhile, put the shredded kale in a large bowl. Sprinkle with salt, pepper, and a little olive oil, and massage with your fingers for just a minute, to help break down the tough fibers. Sprinkle over the pomegranate molasses and toss to coat.
Cut the Halloumi into 1/4-inch thick slices and arrange over the top of the cauliflower steaks. Broil for another 3-4 minutes until golden. Serve (on the sheet pan is fine) topped with the drained pickled red onions, massaged kale, and pomegranate arils. Drizzle the whole thing with another 1-2 TB of pomegranate molasses.
