Cauliflower is a fantastic delivery device for middle eastern ingredients like sumac and tahini. If you can get a hold of romanesco cauliflower and other multicoloured varieties of cauliflower, then this is a great dish to show off their beautiful variety. Otherwise, try it with white cauliflower - it's just as good. If you love this recipe then you might also like our moorish roasted cauliflower as well as our tasty spiced cauliflower steaks with almond aioli.
Roasted Romanesco and Cauliflower with Haloumi and Sumac
Dietary: Gluten-free | Serves: 4 | Prep Time:10 minutes | Cook Time: 20 minutes
- 1 romanesco cauliflower, cut into florets
- 1 small cauliflower, cut into florets
- 250g haloumi, cut into 2cm cubes
- ½ lemon, zest and juice
- 30ml olive oil
- 1 garlic clove, chopped
- A small handful of mint leaves, chopped
- large pinch of sumac
- Serve with tahini sauce (see recipe below)
- Pre-heat the oven to 220C/200Fan.
- Make the marinade, mix the lemon juice and zest with the olive oil, garlic, and half the mint.
- Mix the cauliflowers and haloumi into the marinade.
- Spoon the cauliflowers, haloumi and marinade into an ovenproof dish.
- Roast in the pre-heated oven for 15 to 20 minutes until the the cauliflower is tender and the haloumi is beginning to brown.
- Serve with a sprinkle of sumac and chopped mint with tahini sauce.
- 100ml light tahini
- 3 tbsp lemon juice
- water to mix
- salt and pepper
- Mix the tahini and lemon juice together by hand into a thick paste.
- Add water a little at a time until you have a smooth creamy mixture to your desired consistency.
- Season to taste.
Delicious food photography by Rob Wicks of Eat Pictures.
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