Recipe: Charred Cauliflower and Halloumi Pitas With Harissa

Serves 4.

Note: This simple recipe uses your broiler to quickly cook the two main ingredients: slabs of cauliflower and slices of halloumi, the cheese from Cypress that gets crispy without melting when exposed to high heat. Spicy harissa and peppery arugula pull everything together. Adapted from "Love and Lemons Every Day," by Jeanine Donofrio and Jack Mathews.

• 1 tbsp. extra-virgin olive oil, plus more for the pans

• 1 head cauliflower (1 1/2 to 2 lb.), stem and core removed

• 1/2 tsp. kosher salt

• Freshly ground black pepper

• 7 oz. halloumi cheese, sliced crosswise into 1/4-in.-thick pieces

• 1/2 c. harissa (a hot chili pepper paste, store-bought or homemade)

• 2 c. lightly packed arugula leaves

Directions

Position an oven rack 5 or 6 inches from the broiler flame or element; preheat to broil. Line 1 large baking sheet and 1 small baking sheet with aluminum foil, and lightly brush with oil.

Cut the cauliflower head crosswise into 1-inch-thick slabs, arranging them in a single layer on the large baking sheet as you work. It's OK if you don't end up with intact slabs on the end, and the florets separate.

Arrange the halloumi slices in a single layer on the small baking sheet; broil until very dark brown and crispy, 4 minutes per side. Wrap the stack of pitas in foil; for the last 2 or 3 minutes of oven time for the halloumi, place them on a lower rack of the oven to warm through.

Split open the pitas and slather the inside of each with 1 heaping tablespoon of harissa. Stuff each pita with the arugula, a few slices of broiled halloumi and a slab of cauliflower, or the equivalent in florets. Serve with the remaining harissa on the side.

Nutrition information per serving (using whole-wheat pitas and half the harissa):

Calories440Fat23 gSodium1,160 mg

Carbohydrates46 gSaturated fat10 gAdded sugars5 g