Description
A vibrant and nutrient-dense Moroccan-inspired dinner that brings together earthy roasted cauliflower, sweet butternut squash, and savory, golden-brown halloumi. This one-pan wonder relies on high-heat roasting to caramelize the vegetables and release the aromatic warmth of ras el hanout. It is a satisfying vegetarian meal that is incredibly easy to prepare and requires minimal cleanup, making it perfect for busy weeknights.
Ingredients
2–3 cups cauliflower florets
2–3 cups butternut squash, cubed
1 medium red onion, sliced
1 cup baby tomatoes
8 oz (225g) halloumi cheese, sliced
1 tbsp ras el hanout
Olive oil as needed
1 whole lemon, zested and juiced
Salt and black pepper to taste
Instructions
Preheat your oven to 400F (200C).
In a large roasting pan, combine the cubed butternut squash, cauliflower florets, and sliced red onion.
Drizzle with olive oil and sprinkle with ras el hanout, salt, and pepper.
Toss until evenly coated and roast for 20 minutes.
Remove from the oven, add the baby tomatoes and sliced halloumi to the pan.
Roast for an additional 20 minutes until the vegetables are tender and the halloumi is golden brown.
Finish by squeezing fresh lemon juice over the top and garnish with lemon zest.
Notes
Ensure you press the halloumi dry with paper towels before roasting to help it achieve a better golden crust. If you cannot find ras el hanout, garam masala is a suitable alternative. Sweet potatoes can be used instead of butternut squash.
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Roasting
- Cuisine: Moroccan Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 8g
- Sodium: 750mg
- Fat: 21g
- Saturated Fat: 11g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 45mg
