Spiced cauliflower steaks, halloumi and pickled red onions

Spiced cauliflower steaks, halloumi and pickled red onions
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

This easy vegetarian tray bake recipe sees spiced cauliflower steaks, grilled halloumi and sweet pomegranate molasses served with quick-pickled red onion. It’s a weeknight winner that would be great served with a bowl of our couscous with preserved lemons.

Nutrition: per serving

Calories
361kcals
Fat
18.4g (10.7g saturated)
Protein
22.1g
Carbohydrates
23.1g (18.1g sugars)
Fibre
7.3g
Salt
2.5g
Calories
361kcals
Fat
18.4g (10.7g saturated)
Protein
22.1g
Carbohydrates
23.1g (18.1g sugars)
Fibre
7.3g
Salt
2.5g

Ingredients

  • 1 sliced red onion
  • 2 tbsp red wine vinegar
  • 1 large cauliflower
  • 2-3 tbsp zhoug spice paste
  • 100g shredded kale
  • Olive oil
  • Pinch of salt
  • 2-3 tbsp pomegranate molasses
  • 250g pack of halloumi
  • 75g pomegranate seeds

Method

  1. Mix the red onion with the red wine vinegar in a small non-metal bowl and set aside. Heat the grill to medium-high. Cut the cauliflower through the stem into 4 thick slices. Put on a baking tray, then brush all over with the zhoug spice paste (we used Belazu, from Waitrose and Ocado). Grill for 8-10 minutes, turning halfway, until tender.
  2. Meanwhile, put the shredded kale in a large bowl, drizzle in a little olive oil and massage with your fingers for a few minutes to soften. Sprinkle over a pinch of salt and 1tbsp of the pomegranate molasses, then mix together.
  3. Cut a the halloumi into 0.5cm thick slices, arrange over the top of the cauliflower steaks, then grill for another 4 minutes until golden. Serve topped with the drained red onion, dressed kale, the pomegranate seeds and another 1-2 tbsp pomegranate molasses.

Recipe By

The delicious. food team

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