Roasted Cauliflower and Carrots with Halloumi Cheese
Sumac has a citrusy fragrance and can be found at Penzey's.
Prep Time15minutes
Cook Time25minutes
Total Time40minutes
Servings4
Ingredients
Roasted Cauliflower and Carrots
2cupscauliflower floretscut into small pieces
2carrotspeeled and cut into 1/4" slices
3shallotsthinly sliced
3tablespoonsextra virgin olive oil
salt and pepperto taste
ground sumacoptional
Grilled Halloumi
1piecehalloumi cheesecut into 1/4" slices
1garlic clovecut in half
2teaspoonsolive oil
red pepper flakes
Instructions
Roasted Cauliflower and Carrots
Preheat oven to 450 degrees.
In a large bowl, combine cauliflower, carrots and shallots. Drizzle olive oil on top and season with salt and pepper; toss well. Transfer to parchment paper lined baking sheet, making sure vegetables are spread in a single layer. Roast 15-20 minutes until vegetables are tender and brown (roasting time will depend on the size of your vegetables). Remove from oven and sprinkle lightly with ground sumac.
Grilled Halloumi Cheese
While vegetables are roasting, prepare Grilled Halloumi Cheese. Gently rub halloumi slices with cut side of garlic clove. Brush with olive oil and sprinkle with some red pepper flakes. Grill on a panini grill, stovetop grill or outdoor grill (you can also cook in a cast iron pan on the stove), about 1 minute per side until cheese is just soft. Do not overcook or it will become rubbery.
To Serve
Place a few pieces of Grilled Halloumi Cheese on each serving plate. Top with Roasted Cauliflower and Carrots.