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Curried Halloumi-Stuffed Cauliflower

Curried Halloumi-Stuffed Cauliflower
This vibrant vegetarian dish marries the salty richness of halloumi with the earthy warmth of curry-spiced roasted cauliflower. It’s simple to prepare, bold in flavor, and comes together in under 40 minutes—ideal for a quick weeknight dinner or a show-stopping side at a gathering. The golden, caramelized cauliflower absorbs the aromatic oil blend, while the halloumi melts into gooey pockets of savory delight. Fresh herbs finish it with a bright lift. Minimal effort, maximum impact.
Ingredients
  • 800–1000 g (1.5 lbs) cauliflower florets
  • 250 g (2 cups) halloumi cheese, crumbled
  • 120 ml (1/2 cup) rapeseed oil or light olive oil
  • 3 g (1/2 tsp) fine sea salt
  • 1 g (1/2 tsp) curry powder
  • 0.5 g (1/4 tsp) freshly ground black pepper
  • 1 clove garlic, finely minced
  • 15 g (1/4 cup) fresh parsley or dill, chopped
Instructions

1. Preheat oven to 200°C (400°F)

2. In a large bowl, whisk together oil, minced garlic, curry powder, salt, and pepper

3. Add cauliflower florets and toss thoroughly until evenly coated

4. Spread florets in a single layer on a baking sheet

5. Roast for 20–25 minutes, until tender and deeply golden at the edges

6. Remove from oven and evenly distribute crumbled halloumi over the top of each floret

7. Return pan to oven and bake for another 5–7 minutes, until cheese is softened and lightly bubbling

8. Transfer to a serving dish and sprinkle with fresh parsley or dill

9. Serve immediately while hot and crisp

Tools
  • baking sheet
  • oven
  • bowl
  • whisk
  • spoon
  • cutting board
  • knife

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