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Charred Cauliflower Pitas with Halloumi and Harissa

pitas stuffed with halloumi and cauliflower


1 small cauliflower, sliced into 1-inch-thick slabs
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground black pepper
8 ounces halloumi cheese, sliced widthwise into ¼-inch-thick pieces
2 large or 4 smaller pitas
½ cup Homemade Harissa
2 cups arugula


Preheat the broiler and line one large baking sheet and one small baking sheet with foil. Spray with cooking spray.

Rub the cauliflower slabs with olive oil, salt, and pepper on both sides and arrange them on the large baking sheet. Broil until very charred and tender, turning once. I broil mine for 13 minutes on one side and 5 on the other, but time will vary widely among broilers.

Place the halloumi slices on the smaller baking sheet and broil for 4 minutes per side, or until dark brown around the edges.

Turn off the broiler and warm the pitas in the oven for 1 minute.Slice the pitas in half and assemble with a generous slather of the harissa, the arugula, the broiled halloumi, and the charred cauliflower. Serve with extra harissa on the side.

Excerpted from Love and Lemons Every Day: More than 100 Bright, Plant-Forward Recipes for Every Meal by Jeanine Donofrio. Copyright © 2019 Jeanine Donofrio. Photographs © 2019 by Jeanine Donofrio and Jack Mathews. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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