This cauliflower and halloumi recipe is the kind of easy vegetarian dinner that feels fancy but takes almost no effort. If you’re looking for a simple sheet pan meal that delivers big flavor with minimal cleanup, try this!
This started out as a bit of a “clean out the fridge” recipe because I had leftover roasted red pepper dip. But the combination turned out to be delicious! Roasted cauliflower and red onion become caramelized and tender, while slices of halloumi turn golden and crispy in the oven. Everything is finished with this roasted red pepper feta sauce, which adds significant flavor.
Ingredients & Substitutions
- Cauliflower: The base of the dish, it becomes tender and caramelized when roasted. Cut the florets into similar-sized pieces to ensure even cooking.
- Red onion: Roasting brings out the onion’s natural sweetness and adds great depth of flavor. Yellow or sweet onions can be used instead.
- Olive oil: Helps the vegetables brown and prevents sticking. Avocado oil works well if that’s what you have on hand.
- Halloumi: Adds salty flavor and a satisfying texture. If you can’t find halloumi, paneer is the closest substitute, though it’s less salty.
- Roasted red peppers: These create the base for the sauce and add a smoky sweetness. Jarred peppers work perfectly and save time.
- Garlic, oregano, and crushed red pepper: Adds savory and spicy flavor to the sauce.
- Feta cheese: Provides creaminess and tang. Use block feta for the best flavor and texture.
What Is Halloumi?
If you’ve never cooked with halloumi before, you’re in for a treat. Halloumi is a semi-firm cheese that originated in Cyprus. What makes it special is its high melting point. When cooked, halloumi becomes golden and crispy on the outside while staying soft and slightly chewy inside. It has a salty, savory flavor that pairs beautifully with roasted vegetables and bright sauces like the one in this recipe. You can usually find halloumi near the specialty cheese section at most grocery stores.
How to Make Sheet Pan Cauliflower and Halloumi
Tips for Perfect Results
- Cut the cauliflower evenly. Smaller florets cook faster and get more caramelized edges.
- Don’t overcrowd the pan. Use a large sheet pan so everything can roast instead of steam.
- Flip the halloumi and veggies once. This helps both sides get golden and crispy.
- Taste the sauce before salting. Between the feta and halloumi, the dish may already be salty enough.
- Serve immediately. Halloumi is best when it’s warm and crispy.
Frequently Asked Questions
Can I make this ahead of time? You could make the sauce ahead of time, but I wouldn’t recommend roasting the vegetables and halloumi in advance.
Is halloumi healthy? Halloumi is a good source of protein and calcium. It is higher in sodium and fat, so pairing it with vegetables like cauliflower helps balance the dish.
Can I make this vegan? This recipe relies on halloumi and feta for flavor and texture, so it’s not ideal for a dairy-free version. You could substitute roasted chickpeas and use a dairy-free red pepper sauce if needed.
What to Serve with Halloumi
This recipe works beautifully as a standalone vegetarian dinner, but it also pairs well with a variety of sides if you want to round out the meal. Serve it with naan to scoop up the sauce, or add a grain like quinoa or rice to make it more filling. A simple cucumber and tomato salad would be delicious with this, too.
Other Halloumi Recipes
If you enjoy this recipe, try some of my other halloumi recipes! These grilled halloumi sandwiches are quick and easy. This easy halloumi salad is a lighter way to enjoy this delicious cheese. These crispy halloumi tacos will be a taco night favorite.
Print
Description
This cauliflower and halloumi recipe is the kind of easy vegetarian dinner that feels fancy but takes almost no effort. If you’re looking for a simple sheet pan meal that delivers big flavor with minimal cleanup, try this!
- 12 ounces cauliflower, cut into 1-inch florets
- 1 red onion cut in to 3/4-inch-thick wedges.
- 1 tablespoon olive oil
- 8 ounces halloumi, sliced into 1/2-inch slices
For the sauce:
- 6 ounces jarred roasted red peppers, drained
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 4 ounces feta cheese
- 1/2 teaspoon dried oregano
- Pinch of crushed red pepper flakes
- Salt to taste
- Preheat oven to 400°F. Line a baking pan with parchment paper.
- Spread the vegetables and halloumi on a baking sheet.
- Drizzle the cauliflower and onion with olive oil and toss to coat.
- Spread the vegetables into a single layer and roast, stirring once, until browned and tender, about 20-25 minutes.
- While the veggies roast, make the sauce. In a food processor, combine the roasted red pepper, garlic, olive oil, feta, oregano, and crushed red pepper.
- When the halloumi is crispy and the vegetables are tender, remove them from the oven and drizzle with the red pepper sauce. (Note: You’ll have some leftover sauce.)