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+ servings

Roasted Cauliflower and Carrots with Halloumi Cheese

Sumac has a citrusy fragrance and can be found at Penzey's.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4


Roasted Cauliflower and Carrots

  • 2 cups cauliflower florets cut into small pieces
  • 2 carrots peeled and cut into 1/4" slices
  • 3 shallots thinly sliced
  • 3 tablespoons extra virgin olive oil
  • salt and pepper to taste
  • ground sumac optional

Grilled Halloumi

  • 1 piece halloumi cheese cut into 1/4" slices
  • 1 garlic clove cut in half
  • 2 teaspoons olive oil
  • red pepper flakes


Roasted Cauliflower and Carrots

  1. Preheat oven to 450 degrees.
  2. 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

  1. 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

  1. Place a few pieces of Grilled Halloumi Cheese on each serving plate. Top with Roasted Cauliflower and Carrots.