Golden Cauliflower & Halloumi Gnocchi Bake

british

Golden Cauliflower & Halloumi Gnocchi Bake

We’ve teamed up with Sainsbury’s to bring you low-cost, feel-good recipes. Easy, tasty, with no stress. Get your ingredients delivered by Sainsbury’s in just a few taps. Golden cauliflower florets tossed through with chunky pieces of halloumi and gnocchi. Did you know chopping your halloumi was so last year? Tear it up into chunks, that roast perfectly and get crispy gnarly bits that are so delicious. Gnocchi crisps up beautifully in the oven and the whole dish is finished with greens and quick pickled red onions. An added pinch of turmeric gives this dish a lovely golden hue. Remember to season your veg and gnocchi for the best flavour!

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Ingredients

  • cauliflower 1 (chopped)
  • gnocchi 500 g
  • ground turmeric 2 tsp
  • halloumi 225 g (torn)
  • red onion 1 (sliced)
  • white wine vinegar 50 ml
  • sugar pinch
  • spinach 1 handful
  • Greek yoghurt 200 g

Method

  • Preheat the oven to 200°C/180°C fan.
  • Chop the cauliflower into bite-sized florets.
  • You’ll need a large dish to ensure the ingredients have enough spaced to roast properly in the oven. Scatter the cauliflower florets into a baking dish with the gnocchi.
  • Tear the halloumi into chunks directly into the dish.
  • Drizzle everything with a generous glug of olive oil, add the turmeric, a pinch of salt and pepper to season, and toss well together. Pop the dish in the oven for 20 minutes.
  • Meanwhile, make the quick pickled red onion. Peel and thinly slice the red onion, then add it to a small bowl. Sprinkle over the vinegar, along with a pinch of sugar than scrunch up the onion with your fingers, massaging it a little to help break it down and pickle.
  • Take the dish out of the oven and stir through the spinach. Pop the dish back in the oven for another 5 minutes.
  • Plate Up! Spread a dollop of yoghurt in the centre of each plate, spoon the cauliflower bake on top and scatter over the pickled red onions. If you like you can season your yoghurt with a pinch of salt and pepper and your favourite herbs - dried oregano works well. Enjoy!

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