Get ready to transform your ordinary lunch into an extraordinary culinary adventure! These roasted lemon cauliflower halloumi pita pockets are not just a meal, they're a flavor explosion that will transport your taste buds straight to the sunny Mediterranean coastline. Imagine crispy roasted cauliflower, golden grilled halloumi, and a creamy vegan aioli, all nestled in warm, pillowy pita bread - it's a combination so irresistible, you'll want to make it every single day.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 head cauliflower, cut into florets
- 200g halloumi cheese, sliced
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- 4 pita breads
- For the vegan aioli: 1/2 cup cashews, soaked
- 1 clove garlic
- 1 tablespoon lemon juice
- Water as needed
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Soak cashews in hot water for 15 minutes to soften for the vegan aioli. Drain and set aside.
- Cut cauliflower into even-sized florets, ensuring they are roughly the same size for uniform roasting.
- In a large mixing bowl, toss cauliflower florets with olive oil, lemon juice, salt, and black pepper until evenly coated.
- Spread cauliflower florets on the prepared baking sheet in a single layer, ensuring they are not overcrowded to promote even roasting.
- Roast cauliflower in the preheated oven for 20-25 minutes, turning once halfway through, until edges are golden and crispy.
- While cauliflower is roasting, slice halloumi into 1/4-inch thick pieces.
- In a separate pan, grill or pan-fry halloumi slices for 2-3 minutes on each side until golden brown and slightly crispy.
- For the vegan aioli, blend soaked cashews, garlic, lemon juice, and a small amount of water in a high-speed blender until smooth and creamy. Add water gradually to achieve desired consistency.
- Warm pita breads in the oven or on a skillet for 1-2 minutes until slightly puffy.
- Assemble pita pockets by spreading vegan aioli inside, then layering roasted cauliflower and grilled halloumi.
- Serve immediately while ingredients are warm, with extra aioli on the side if desired.
Tips
- For maximum flavor, ensure your cauliflower florets are evenly sized and not overcrowded on the baking sheet - this guarantees perfect roasting and crispy edges.
- Soak cashews in hot water to create a super smooth and creamy vegan aioli. The longer they soak, the silkier your sauce will be.
- Don't rush the halloumi grilling - those golden-brown edges are where the magic happens! Use a non-stick pan or grill pan for best results.
- Warm your pita breads just before assembling to enhance their softness and make them more pliable.
- Prep all ingredients beforehand to make the assembly process smooth and enjoyable. Mise en place is a chef's secret weapon!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 22g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 45mg
