Roasted Cauliflower & Halloumi Bowl with Tahini-Date Dressing & Pomegranate

There’s something undeniably special about the combination of roasted cauliflower and halloumi cheese, especially when drizzled with a creamy tahini-date dressing and topped with bright bursts of pomegranate seeds. This dish is not only a feast for the eyes but a hearty and satisfying meal that brings warmth and flavor to your table. I love making this bowl on busy weeknights when I crave something delicious yet simple. It balances nutrition and indulgence perfectly—the roasted cauliflower provides a lovely depth of flavor while halloumi adds a delightful, salty creaminess.

Why you’ll love this dish

This roasted cauliflower and halloumi bowl is the perfect harmony of flavors and textures that you’ll absolutely adore. It’s a quick and budget-friendly dish that elevates any occasion, be it a casual dinner or a fancy gathering. Moreover, it’s vegetarian-friendly, making it a hit among plant-based eaters and meat lovers alike. The smokiness of the paprika and the sweetness of the dates in the dressing create an irresistibly delightful contrast.

“I made this bowl for dinner, and it was an instant hit! The tahini-Date dressing is unbelievably good! I’ll definitely be making this again!”

Preparing Roasted Cauliflower & Halloumi Bowl with Tahini-Date Dressing & Pomegranate

Creating this beautiful bowl is a straightforward process that will have your taste buds dancing in no time. The key steps involve roasting the cauliflower and halloumi until they’re perfectly caramelized, all while creating a luscious dressing that ties everything together. If you’re ready to impress without the fuss, this recipe is a surefire win.

What you’ll need

To bring this dish to life, gather the following ingredients:

• 1 medium cauliflower, cut into florets (600 g)
• 8 oz halloumi cheese, sliced (225 g)
• 3 tablespoons olive oil (45 ml)
• 1 teaspoon smoked paprika (2 g)
• 1/2 teaspoon ground cumin (1 g)
• 1/2 teaspoon salt (3 g)
• 1/2 teaspoon black pepper (2 g)
• 1 cup cooked quinoa, bulgur, or couscous (180 g) – optional
• 3 tablespoons tahini (45 g / 45 ml)
• 2 Medjool dates, pitted (40 g)
• 2 tablespoons lemon juice (30 ml)
• 1 small garlic clove
• 1-2 tablespoons warm water, to thin (15-30 ml)
• Salt, to taste
• 1/2 cup pomegranate arils (85 g)
• 2 tablespoons fresh parsley or mint, chopped (5 g)
• Optional: toasted sesame seeds or chili flakes

Feeling adventurous? Consider substituting the halloumi with feta cheese for a tangy twist or add some extra veggies to the roasting pan for added color and nutrients.