ROAST VEGGIE STACKS
These roast veggie stacks feature kumara rounds, cauliflower steaks, caramelised onions and haloumi cheese. A delicious vegetarian meal that’s surprisingly filling.
These stacks are filling enough without the meat, but you could add some grilled steak if you like.
If you’re wondering what to do with the leftover cauliflower florets, you can roast these too and serve with the meal. Alternatively, use a food processor or grater to rice the cauliflower. Place in an airtight container and freeze to use as a replacement for rice. Cook in the microwave from frozen, then stir through a little butter and season with salt and pepper.
ROAST VEGGIE STACKS
These roast veggie stacks feature kumara rounds, cauliflower steaks, caramelised onions and haloumi cheese. A delicious vegetarian meal that’s surprisingly filling.
Ingredients
ROAST VEGGIES
- 1 cauliflower
- 1 large red kumara (500g/1lb 2oz)
- 1 Tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/8 tsp black pepper
CARAMELISED ONIONS
- 2 large brown onions
- 1 Tbsp butter
- 1 Tbsp brown sugar
- 1 tsp dried rosemary
- 1 tsp vegetable stock powder dissolved in 1/2 cup boiling water (125ml)
- 2 Tbsp labneh or Greek yoghurt
TO SERVE
- 1/4 cup walnut pieces
- 1 tsp olive oil
- 200 g haloumi (7oz)
- 40 g baby spinach (1.4oz)
- 2 Tbsp labneh, Greek yoghurt or aioli (optional)
Instructions
Preheat oven to 220ºC (430ºF) fan bake.
PREPARE ROAST VEGGIES
Remove the outer leaves of the cauliflower and trim the stem. Cut the cauliflower in half, then cut 2 x 1.5cm steaks from each half. Place on one half of a large oven tray.
Peel kumara and slice into 0.5cm thick rounds. Place in a single layer on the other half of the oven tray. Drizzle olive oil over the cauliflower and kumara. Sprinkle garlic powder, paprika, salt and pepper over the top. Bake for 15 minutes, then flip the cauliflower and kumara over and bake for a further 10 minutes, until well browned.
MAKE CARAMELISED ONIONS
Meanwhile, thinly slice onions. Melt butter in a medium frying pan on medium heat. Add onions, butter, sugar and rosemary. Cook for 15 minutes, stirring occasionally, until onions have caramelised. Add stock and simmer for 2 minutes, until reduced slightly. Stir in labneh or Greek yoghurt. Season to taste with salt and pepper.
COOK WALNUTS & HALOUMI
While onions are caramelising, heat a large frying pan over medium-high heat. Add walnuts and cook for a couple of minutes, until toasted. Remove from pan and set aside. Cut haloumi into 12 slices. Add oil to pan and fry haloumi for a couple of minutes on each side, until golden brown.
ASSEMBLE STACKS
Layer kumara, cauliflower, spinach, caramelised onions and haloumi. Sprinkle with walnuts and top with a dollop of yoghurt or aioli, if using.
Recipe Notes
WINE MATCH: A dry Riesling would work nicely with this meal.
GLUTEN-FREE OPTION: Ensure stock powder is gluten-free.
INGREDIENT SWAPS: You could use orange kumara or potato instead of red kumara. Red onion is a nice alternative to brown onion.
ADD ONS: Make this meal meaty by adding steak to the stacks. Rump, sirloin or eye fillet steak would all work well. Cook to your liking.
STORING AND REHEATING: Leftovers can be assembled, refrigerated and then reheated in the microwave. Alternatively, reheat cauliflower, kumara and haloumi in the oven and microwave caramelised onions before assembling.
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