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Roasted Cauliflower with Haloumi, Lime and Green Harissa

March 24, 2015
Sophie Zalokar Recipe for Roasted Cauliflower Haloumi Lime Green Harissa

Discovering an opened jar of jalapeño peppers at the back of fridge prompted this green harissa; a delicious accompanying condiment that can be served alongside just about any type of vegetables or meat, making the peppers infinitely more usable.


(Serves 4)

  • 1 medium cauliflower
  • olive oil
  • sea salt flakes
  • 1 tbsp cumin seeds
  • 2 tbsp corianders seeds
  • 160 g / approx. ½ bunch spring onions, roughly chopped
  • 1 cup Italian parsley leaves
  • 1 cup + extra coriander leaves
  • 2 cloves garlic, finely chopped
  • 2 tbsp extra virgin olive oil
  • 3 tbsp lemon or lime juice
  • 40 g jalapeño peppers, drained
  • 1 tsp + extra sea salt flakes
  • 4 x 100 g pieces haloumi
  • 4 lime wedges
  • freshly cracked black pepper


Preheat oven to 240C.

  1. Slice the cauliflower into 2cm thick pieces. Place the slices and small pieces that will break off as you slice onto a baking tray and drizzle with olive oil. Season with sea salt flakes and roast for 10 – 15 minutes until browned at the edges.
  2. Toast the cumin and coriander seeds in a dry pan. Leave to cool before grinding until fine.
  3. Place ground seeds in a food processor with the spring onions, parsley, coriander, garlic, extra virgin olive oil, lemon juice, jalapeños and sea salt flakes. Process until a wet paste. Season to taste.
  4. Fry the haloumi in a pan on high with a little olive oil until browned on all sides. Serve with the roasted cauliflower, green harissa and a lime wedge. Garnish with coriander leaves and freshly cracked black pepper.

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