Name: One Pan Spiced Cauliflower, Sweet Potato & Halloumi Roast with Lemon Yogurt Sauce Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2-3 cups cauliflower florets (about 1/2 of a large head); 2-3 cups cubed butternut squash (about 1/2 of a small squash or 1/4 of a large one); 1 red onion, sliced; 1 cup baby tomatoes; 8 oz halloumi, cubed; 1 tbsp ras el hanout; 1 lemon, zest and wedges; Olive oil (for roasting); Salt and pepper, to taste; 1 cup Greek yogurt; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 small clove garlic, crushed (preferably smooth); Salt, to taste

Jump to Recipe· 4.3 from 64 reviews

If you’re searching for a vibrant, flavor-packed meal that feels both comforting and exciting, look no further than the One Pan Spiced Cauliflower, Sweet Potato & Halloumi Roast with Lemon Yogurt Sauce Recipe. This dish brings together the earthiness of roasted cauliflower and sweet potatoes with the salty, squeaky goodness of browned halloumi, all kissed by the warm magic of ras el hanout spices. Paired with a tangy lemon yogurt sauce, it’s a dish that balances textures and flavors effortlessly while being incredibly straightforward to prepare—perfect for those who want a fuss-free, colorful dinner that feels like a celebration on a plate.

Ingredients You’ll Need

A black tray contains five distinct layers of ingredients neatly arranged. At the bottom, there is a layer of bright orange cubed sweet potatoes with a firm texture. On top of the sweet potatoes, a layer of white cauliflower florets spreads evenly, showing a natural bumpy surface. Near the upper right corner, several thin slices of purple and white red onion are placed next to a bright yellow lemon with a smooth peel. In the upper left corner, a mix of small round and oval cherry tomatoes in red, orange, yellow, and green colors adds a vibrant touch. Two packaged items, a small glass jar labeled Ras El Hanout spice and a wrapped block of Cypriot halloumi cheese with colorful packaging featuring tomatoes and basil, rest on top. The background is a white marbled surface photo taken with an iphone --ar 4:5 --v 7

All the ingredients in this recipe work together to create a harmonious blend of savory, sweet, and tangy notes, with each component playing an essential role in the overall taste and texture.

Cauliflower florets (2-3 cups): Provide a satisfying crunch and soak up the spices beautifully when roasted.
Butternut squash cubes (2-3 cups): Add a natural sweetness and tender bite that contrasts the halloumi perfectly.
Red onion (1, sliced): Roasts down to a mellow sweetness and adds depth of flavor.
Baby tomatoes (1 cup): Burst with juicy freshness and slight acidity to brighten the dish.
Halloumi (8 oz, cubed): Brings a salty, chewy element that crisps up beautifully in the oven.
Ras el hanout (1 Tbsp): A fragrant Moroccan spice blend that gives a warm, exotic touch.
Lemon (1): Used for zest and wedges, adding zesty brightness and acidity.
Olive oil (for roasting): Helps everything roast perfectly, creating crisp edges and enhancing flavor.
Greek yogurt (1 cup): Forms the creamy base of the lemon yogurt sauce, lending tang and richness.
Extra virgin olive oil (1 Tbsp): Adds smoothness and fruitiness to the sauce.
Fresh lemon juice (1 Tbsp): Boosts brightness in the sauce with fresh acidity.
Garlic (1 small clove, crushed): Gives the sauce a subtle kick without overpowering.
Salt (to taste): Enhances all flavors, used sparingly throughout.

How to Make One Pan Spiced Cauliflower, Sweet Potato & Halloumi Roast with Lemon Yogurt Sauce Recipe

Step 1: Prep and Roast the Veggies

Start by preheating your oven to 200C (400F). Toss the butternut squash, cauliflower florets, and sliced red onion in a large roasting dish with olive oil and the aromatic ras el hanout. Season with salt and pepper to taste. Spread everything out so it can roast evenly and pop it into the oven for 20 minutes. You want the cauliflower to start browning and the squash to soften slightly – this gets the roasting process going without overcooking before adding the halloumi.

Step 2: Whisk Together the Lemon Yogurt Sauce

While the veggies begin roasting, prepare the vibrant lemon yogurt sauce. In a small bowl, whisk together the Greek yogurt, extra virgin olive oil, fresh lemon juice, crushed garlic, and a pinch of salt. This sauce is the perfect tangy and creamy companion that will balance the spiced warmth of your veggies and halloumi.

Step 3: Add Halloumi and Tomatoes

When the veggies have taken on some color and softened slightly, remove the roasting dish from the oven and gently stir in the cubed halloumi and baby tomatoes. The spicy oil coating will help everything roast beautifully together, but feel free to drizzle a bit more olive oil if you think the pan looks dry. Return to the oven for another 20 minutes, or until the halloumi is golden and crisp on the edges.

Step 4: Final Touches and Serve

Once your halloumi is perfectly browned and bubbling, remove the dish from the oven and zest some fresh lemon over the top for an added punch of flavor. Serve it hot with lemon wedges on the side to squeeze over, and don’t forget that luscious lemon yogurt sauce for dipping or drizzling.

How to Serve One Pan Spiced Cauliflower, Sweet Potato & Halloumi Roast with Lemon Yogurt Sauce Recipe

This image shows a metal tray filled with a mix of roasted vegetables on a white marbled surface. The tray holds three main layers: the largest layer consists of white cauliflower florets scattered across the tray, the second layer is made up of small, cubed bright orange pieces of sweet potato, and the third layer features rings and slices of purple-red onions spread evenly on top. There is a silver spatula resting inside the tray slightly towards the center-left among the vegetables. The vegetables appear roasted with a light coating of seasoning giving some brown spots. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding fresh garnishes takes this dish from delicious to downright irresistible. Sprinkle chopped fresh herbs like parsley or cilantro to lend an herby brightness. A scattering of toasted pine nuts or pumpkin seeds also adds a lovely crunch that contrasts with the softness of the roasted veggies.

Side Dishes

This roast shines on its own but pairs beautifully with warm flatbreads or crusty sourdough, perfect for mopping up the lemon yogurt sauce. For a heartier meal, serve alongside fluffy couscous or quinoa, which absorb the savory juices and make the meal feel even more satisfying.

Creative Ways to Present

For a crowd-pleasing presentation, heap the roasted ingredients over a bed of fresh greens like arugula or baby spinach for a pop of color and freshness. Alternatively, serve the dish layered inside warm pita pockets along with the sauce for a fun, hand-held feast that’s perfect for casual lunches or picnics.

Make Ahead and Storage

Storing Leftovers

You can safely store any leftover One Pan Spiced Cauliflower, Sweet Potato & Halloumi Roast with Lemon Yogurt Sauce Recipe in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld when chilled, making for a tasty next-day meal.

Freezing

This dish freezes well, especially the vegetable and halloumi mix without the yogurt sauce. Freeze in a suitable container for up to 2 months. Be sure to thaw overnight in the refrigerator before reheating.

Reheating

Reheat leftovers gently in a preheated oven at 180C (350F) for 10-15 minutes to bring back the crispness on the halloumi. Alternatively, warm it up in a skillet over medium heat. Add fresh lemon wedges and your yogurt sauce after reheating to brighten the flavors once again.

FAQs

Can I use regular cheese instead of halloumi?

Halloumi is unique because it holds its shape when cooked and crisps beautifully. Cheese like paneer might work as a substitute, but softer cheeses will likely melt. Slabs of firm cheese are your best bet for a similar texture.

Is ras el hanout spicy?

Ras el hanout varies by blend but generally offers warm, aromatic spice with mild heat rather than overpowering spiciness. It combines spices like cinnamon, cumin, coriander, and sometimes mild chili, giving a complex flavor without burning your mouth.

Can this dish be made vegan?

Absolutely! Swap halloumi for firm tofu or roasted chickpeas, and replace Greek yogurt with a plant-based yogurt alternative. The spices and roasting technique will still make it a star dish.

What can I do if I don’t have butternut squash?

Sweet potatoes are a great stand-in for butternut squash, offering similar sweetness and texture. Other root vegetables like carrots or pumpkin chunks can also work well in this dish.

How tangy is the lemon yogurt sauce?

The lemon yogurt sauce is lightly tangy and refreshing, cutting through the richness of the roasted vegetables and halloumi perfectly. You can adjust the lemon juice to your taste if you prefer it more or less zesty.

Final Thoughts

I truly can’t recommend making the One Pan Spiced Cauliflower, Sweet Potato & Halloumi Roast with Lemon Yogurt Sauce Recipe enough. It’s one of those dishes that looks stunning, tastes divine, and fills your kitchen with wonderful aromas as it cooks. Whether you’re feeding family or just treating yourself, it’s a wholesome, satisfying meal that brings warmth and excitement with every bite. Give it a go—you won’t regret it!

One Pan Spiced Cauliflower, Sweet Potato & Halloumi Roast with Lemon Yogurt Sauce Recipe

Ingredients You’ll Need