Spiced cauliflower steaks, halloumi and pickled red onions
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.
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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
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Method
- 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.
- 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.
- 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.
Nutrition
- 361kcals Calories
- 18.4g (10.7g saturated) Fat
- 22.1g Protein
- 23.1g (18.1g sugars) Carbs
- 7.3g Fibre
- 2.5g Salt
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