Roasted Cauliflower Halloumi Bowl

A light, slow‑sugar bowl of caramelized roasted cauliflower, chickpeas, grilled halloumi and fresh greens with a cooling yogurt‑herb drizzle — portion for two.

Ingredients

  • 1 small head cauliflower (about 500 g), cut into florets
  • 1 tbsp olive oil
  • 1 tsp smoked paprika (optional, mild)
  • 1 can chickpeas (240 g drained) or 200 g cooked chickpeas, rinsed
  • 150 g halloumi, sliced (use low‑fat halloumi if available)
  • 75 g baby spinach or mixed salad greens
  • 8–10 cherry tomatoes, halved
  • 3 tbsp low‑fat Greek yogurt
  • 1 tbsp extra virgin olive oil (for dressing)
  • 1 tbsp chopped fresh parsley
  • 1 small garlic clove, grated or finely minced
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 200°C (390°F). Toss cauliflower florets with 1 tbsp olive oil, smoked paprika (if using), salt and pepper. Spread on a baking tray in a single layer. Roast 25–30 minutes, turning once, until edges are golden and tender.
  2. While cauliflower roasts, warm a nonstick pan over medium heat. Pat halloumi slices dry and grill/fry 1–2 minutes per side until golden. Keep warm.
  3. Warm chickpeas in a small pan for 3–4 minutes with a pinch of salt, or add to the roasting tray for the last 10 minutes to get slight crisp.
  4. Make dressing: mix low‑fat Greek yogurt, 1 tbsp olive oil, grated garlic, chopped parsley, salt and pepper. Thin with 1–2 tsp water if needed.
  5. Assemble bowls: divide spinach between two bowls, add roasted cauliflower, chickpeas, cherry tomatoes and halloumi. Drizzle yogurt‑herb dressing and finish with extra parsley if desired.

Variations

  • Mediterranean Feta: Replace halloumi with 120 g baked feta (bake at 180°C for 12–15 min) and stir in 1 tbsp chopped olives.
  • Lentil Warm Bowl: Swap chickpeas for 180 g cooked green or brown lentils and fold in 1 tbsp Dijon mustard to the dressing.
  • Warm Tahini‑Free Harissa‑Style (mild): Omit hot chilli; mix 1 tsp smoked paprika and 1 tsp sweet paprika into the cauliflower seasoning for depth without heat.
  • Grain Add‑In (low GI): Add 120 g cooked barley or farro for extra chew and fiber (serve warm).
  • Greens Swap & Citrus Touch: Use baby kale instead of spinach and replace 1 tbsp yogurt with 1 tbsp plain low‑fat cottage cheese for creaminess.
  • Salmon Option: Replace halloumi with 200 g baked salmon (season with salt and pepper, bake at 180°C for 12–14 min) — keeps protein high and flavors balanced.
  • Crunchy Nut Swap: Sprinkle 1 tbsp toasted almonds or pumpkin seeds at the end for texture (avoid walnuts).
  • Warm Roast Veg Mix: Add 1 small sliced carrot and 1/2 red onion to the roasting tray for extra sweetness.

Notes

  • Use low‑fat dairy choices where possible to keep the bowl lighter.
  • For crisper chickpeas, roast them 10 minutes at the end of the cauliflower roasting time.
  • Avoid adding lemon zest per your preference; a splash of balsamic or a tiny amount of lemon juice (if you tolerate) brightens the dish.

Calories estimate

Approx. 420 kcal per portion (two portions total). Estimate depends on halloumi type and whether grains are added.