Roasted Cauliflower and Halloumi Bowls with Dates and Freekeh Pilaf
Roasted cauliflower and halloumi bowls served atop a freekeh pilaf and garnished with a pine nut-herb relish and tahini-yogurt sauce.
Yield: 4-6 servings
For the cauliflower and halloumi
  • 1 head of cauliflower, cut into bite-sized florets
  • 1 tsp cumin seeds
  • 5 tbsp olive oil, divided
  • kosher salt and freshly ground black pepper
  • 8 oz halloumi, sliced into ¼-inch thick slabs
  • 6 dates, pitted and halved
  • ½ cup pine nuts
  • 2 scallions, thinly sliced
  • 1 cup mint leaves, coarsely chopped
  • ½ cup cilantro, coarsely chopped
  • 2 tbsp sherry vinegar
For the freekeh pilaf
  • 2 onions, thinly sliced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 cup freekeh
  • ½ tsp ground cinnamon
  • 1¼ cups vegetable broth
  • salt and black pepper
  • ½ cup greek yogurt
  • 3 tbsp tahini
  • 1½ tsp lemon juice
  • ½ garlic clove, grated
  • 2 tbsp chopped parsley
  • 2 tbsp chopped mint
  • ⅔ cup chopped cilantro
  • 2 tbsp toasted pine nuts, chopped
For the cauliflower and halloumi
  1. Heat oven to 500F.
  2. In a large bowl, toss the cauliflower florets with the cumin seeds and 3 tbsp olive oil. Spread on a parchment-lined baking sheet and season with salt and black pepper. Nestle the halloumi slices in-between the cauliflower. Roast until just starting to brown, 10-15 minutes. Flip the halloumi and add the dates to the pan, tossing to coat with the olive oil and cumin. Continue roasting for another 10-15 minutes. Remove from the oven.
  3. Toast the pine nuts in a small skillet until golden, shaking the skillet as needed so that they brown evenly. Remove from the heat. Once cool enough to touch, coarsely chop.
  4. In a small bowl, mix together the pine nuts, scallions, mint, cilantro, vinegar, and the remaining 2 tbsp olive oil. Season to taste with salt and black pepper.
For the freekeh
  1. Combine the onions, butter, and olive oil in a large heavy-bottomed pot over medium heat. Saute for 15-20 minutes, or until soft and golden.
  2. Meanwhile, soak the freekeh in cold water for 5 minutes. Drain.
  3. Add the freekeh and cinnamon to the onions, followed by the vegetable broth. Season to taste with salt and black pepper. Stir to combine, then bring to a boil. Cover and lower the heat to a simmer. Cook for 15 minutes. Remove from the heat and let sit, covered, for 5 minutes. Remove the lid and allow to cool for 5 minutes.
  4. Meanwhile, in a small bowl, mix together the yogurt, tahini, lemon juice, garlic, and salt to taste.
  5. Stir the herbs and pine nuts into the pilaf. Taste and adjust the seasoning.
For the bowls
  1. Divide the freekeh pilaf among serving bowls. Top with the cauliflower and halloumi mixture, pine nut-herb mixture, tahini, and greek yogurt sauce. Serving immediately.
Roasted cauliflower recipe adapted slightly from Dining In
Freekeh Pilaf adapted slightly from Plenty
Recipe by Joanne Eats Well With Others at