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.
