Description
This cauliflower and halloumi recipe is the kind of easy vegetarian dinner that feels fancy but takes almost no effort. If you’re looking for a simple sheet pan meal that delivers big flavor with minimal cleanup, try this!
Ingredients
Units
Scale
- 12 ounces cauliflower, cut into 1-inch florets
- 1 red onion cut in to 3/4-inch-thick wedges.
- 1 tablespoon olive oil
- 8 ounces halloumi, sliced into 1/2-inch slices
For the sauce:
- 6 ounces jarred roasted red peppers, drained
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 4 ounces feta cheese
- 1/2 teaspoon dried oregano
- Pinch of crushed red pepper flakes
- Salt to taste
Instructions
- Preheat oven to 400°F. Line a baking pan with parchment paper.
- Spread the vegetables and halloumi on a baking sheet.
- Drizzle the cauliflower and onion with olive oil and toss to coat.
- Spread the vegetables into a single layer and roast, stirring once, until browned and tender, about 20-25 minutes.
- While the veggies roast, make the sauce. In a food processor, combine the roasted red pepper, garlic, olive oil, feta, oregano, and crushed red pepper.
- When the halloumi is crispy and the vegetables are tender, remove them from the oven and drizzle with the red pepper sauce. (Note: You’ll have some leftover sauce.)