Description
A delicious roasted cauliflower salad made with California Prunes, wild rice and halloumi.
Ingredients
Units
Scale
- 1/2 cup Wild Rice dry
- 1 3/4 cup Water
- 1/2 tsp Kosher Salt divided
- 1 head Cauliflower chopped into florets
- 2 tbsp Extra Virgin Olive Oil divided
- 2 tsp Za'atar spice
- 8 oz. Halloumi cheese cut into 1" pieces
- 1/3 cup California Prunes chopped
- 3 tbsp Pine Nuts toasted
- 1/4 cup Parsley chopped
- 1/3 cup Pomegranate Arils
- 1/4 tsp Sumac for topping, optional
Instructions
- Preheat the oven to 425ºF (218ºC) and line a baking sheet (or two if needed) with parchment paper.
- In a small pot, add the rice, water and half the salt. Bring to a boil, and then reduce to a simmer and cook for about 30 to 35 minutes, until the rice is tender and cooked through. Fluff and let it sit and cool slightly.
- Add the cauliflower florets to the pan and toss with half the extra virgin olive oil and the za’atar and the remaining salt (if the blend doesn’t have salt added). Place in the oven and cook for 25 to 30 minutes, flipping and rotating the pans halfway through.
- When the cauliflower has about 10 minutes remaining, add the halloumi to the pan and bake for 10 minutes.
- Add the wild rice to a large salad bowl along with the roasted cauliflower. Top with halloumi cheese, California Prunes, pine nuts, parsley, pomegranate and sumac and drizzle with the remaining extra virgin olive oil. Serve and enjoy!