Pan-Fried Halloumi with Roasted Cauliflower and Cherry Tomatoes

Name: Pan-Fried Halloumi with Roasted Cauliflower and Cherry Tomatoes
Prep time: 8 min
Cook time: 18 min
Total time: 26 min
Yield: 1 servings
Cuisine: Lebanese
Ingredients: 0.5 cauliflower (cut into small florets); 0.5 cup cherry tomatoes; 1 tablespoon olive oil; 0.5 teaspoon dried thyme; 0.25 teaspoon salt; 0.13 teaspoon black pepper (freshly ground); 0.25 halloumi cheese (4 ounces, sliced into 1/2-inch thick pieces); 0.5 tablespoon fresh parsley (chopped, for garnish)

Salty, squeaky pan-fried halloumi cheese paired with tender-crisp roasted cauliflower florets and burst cherry tomatoes, seasoned with fresh herbs.

Prep: 8 min
Cook: 18 min
Total: 26 min
Servings: 1
Cuisine: Lebanese
Difficulty: Easy
Cost: $7.06/serving

Dietary

Vegetarian
Egg-Free
Nut-Free
Gluten-Free
Low-Carb
High-Protein
Pescatarian

Ingredients

0.5 cauliflower (cut into small florets)
0.5 cup cherry tomatoes
1 tablespoon olive oil
0.5 teaspoon dried thyme
0.25 teaspoon salt
0.13 teaspoon black pepper (freshly ground)
0.25 halloumi cheese (4 ounces, sliced into 1/2-inch thick pieces)
0.5 tablespoon fresh parsley (chopped, for garnish)

Instructions

Preheat oven to 400°F. On a small baking sheet, toss the cauliflower florets with 1/2 tablespoon of olive oil, 1/4 teaspoon of dried thyme, 1/8 teaspoon of salt, and 1/16 teaspoon of black pepper. Spread in a single layer.
Roast the cauliflower for 10 minutes. Then, add the cherry tomatoes to the baking sheet, toss gently with the cauliflower, and return to the oven for another 5-8 minutes, or until cauliflower is tender and slightly browned, and tomatoes are blistered.
While vegetables roast, heat the remaining 1/2 tablespoon of olive oil in a non-stick skillet over medium heat. Add the sliced halloumi cheese and cook for 2-3 minutes per side, until golden brown and softened. Be careful not to overcrowd the pan; cook in batches if necessary.
Remove the roasted vegetables from the oven and transfer to a plate. Top with the pan-fried halloumi.
Garnish with chopped fresh parsley, if desired, and serve immediately.

Notes

Halloumi is naturally very salty, so be mindful when adding extra salt to the vegetables. Cook halloumi right before serving for best texture.

Nutrition (per serving)

Calories: 510
Protein: 31 g
Carbohydrates: 18.5 g
Fat: 37.5 g
Fiber: 6 g
Sodium: 1350 mg
Saturated Fat: 21 g
Sugar: 7 g
Cholesterol: 80 mg