Cauliflower And Halloumi Salad Recipe

This recipe is a total win for me because it combines the comforting smokiness of roasted cauliflower with the savory goodness of crispy halloumi—honestly, it’s like a party in my mouth. Plus, the vibrant pop of pomegranate seeds and refreshing mint make it feel like I’m indulging in something seriously fancy, all while keeping things light and fresh!

I adore the way this salad of cauliflower and halloumi combines crunchy textures and bold flavors. The roasted cauliflower florets are a perfect match for the golden halloumi, and the smoked paprika and ground cumin add a delightful warmth.

Salad greens, pomegranate seeds, and toasted pine nuts are good and nutritious, but what really makes this dish pop is the fresh mint and the way the slightest hint of lemon juice sends the whole thing into the irresistible zone.

Ingredients

Cauliflower is an excellent source of fiber and vitamins, is very low in calories, and is a crunchy-textured food.

High in protein and calcium, halloumi provides a chewy, salty counterpoint.

Paprika that has been smoked: Contributes a deep flavor of smokiness and richness, as well as a heightened, more profound depth to the dish.

Seeds of Pomegranate: Rich in antioxidants, they provide a sweetness and a burst of juiciness.

Salad mixed greens: A base that is refreshing and vitamin-rich and low in calories.

Juice of lemon: Provides a bright, tangy flavor, a counterpoint that balances and highlights other flavors.

Ingredient Quantities

• 1 medium cauliflower, cut into florets
• 250g halloumi cheese, sliced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 100g mixed salad greens
• 1 pomegranate, seeds only
• 50g toasted pine nuts
• Fresh mint leaves, for garnish
• Juice of 1 lemon
• 2 tablespoons extra virgin olive oil

Instructions

1. The oven should be preheated to 200°C (390°F).

2. In a sizable mixing bowl, combine the cauliflower florets with 1 tablespoon of olive oil and the spices: ground cumin, smoked paprika, salt, and pepper. Toss well to evenly coat the florets.

3. Evenly spread the seasoned cauliflower on a baking sheet and place it in the preheated oven. Roast for 20 to 25 minutes, or until the vegetable reaches the fork-tender stage and shows signs of browning (a little more than just “golden brown” is better), stirring halfway through the process to ensure even cooking.

4. As the cauliflower roasts, a non-stick skillet sits over medium heat.

5. Add the slices of halloumi to the skillet and cook for 2-3 minutes on each side, until golden and just slightly crispy.

6. After cooking, take the halloumi from the skillet and place it to the side.

7. In a big serving bowl, mix the roasted cauliflower and the salad greens.

8. Include the seeds of the pomegranate and the toasted pine nuts in the salad.

9. Slice the prepared halloumi and arrange it on top of the salad.

10. Whisk together in a small bowl the lemon juice and 2 tablespoons of extra virgin olive oil. Drizzle the mixture over the salad and finish with a garnish of fresh mint leaves before serving.

Equipment Needed

1. Oven
2. Sizable mixing bowl
3. Baking sheet
4. Non-stick skillet
5. Medium heat source
6. Tongs or spatula
7. Big serving bowl
8. Small bowl
9. Whisk
10. Knife
11. Cutting board

FAQ

• Q: Can I use another cheese instead of halloumi?Yes, you can use paneer or feta as substitutes, but remember that they have different tastes and textures.
• Q: Is there a substitute for pomegranate seeds?You can use dried cranberries or raisins for a sweet, tart substitute.
• Q: How do I prevent the halloumi from sticking to the pan?A: Use a non-stick coated pan or ensure the halloumi is dry and the pan preheated with olive oil before cooking.
• Q: Can I prepare this salad ahead of time?A: You can ready the cauliflower and halloumi ahead of time, but put together with the greens, pomegranate, and dressing just before serving to maintain their freshness.
• Q: Is it possible to cook the cauliflower another way?Q: Can I use methods other than pan-frying to make the cauliflower taste good?
• Q: Can I use a different nut instead of pine nuts?A: Indeed, a crunchy alternative could be almonds or walnuts.

Substitutions and Variations

Cauliflower:

For a similar texture and flavor, substitute with broccoli florets.
Feta cheese provides a creamy, tangy alternative to halloumi, while paneer serves as a less salty substitute that still maintains a good texture.
Ground cumin: Swap in ground coriander for a completely different aromatic profile.
Seeds of pomegranate: Use dried cranberries instead for a nearly identical flavor profile.
Pine nuts: For a crunchy substitute, use toasted almonds or sunflower seeds.

Pro Tips

1. Roasting Enhancement For extra flavor, try adding a little crushed garlic to the cauliflower before roasting. This will give the cauliflower a deeper, richer taste.

2. Halloumi Variation Grill the halloumi instead of pan-frying it for a smoky flavor. You can use a grill pan or even an outdoor grill, which will also impart beautiful grill marks.

3. Nutty Addition Consider adding a small amount of lightly crushed pistachios with the pine nuts for an extra layer of texture and a hint of sweetness that complements the pomegranate seeds.

4. Salad Greens Twist Incorporate a mix of baby arugula and spinach with the salad greens for a peppery and fresh taste that adds depth to the salad.

5. Dress Up the Dressing Enhance the lemon and olive oil dressing by whisking in a teaspoon of honey and a pinch of salt. The honey balances the acidity of the lemon juice and ties the flavors together.