Flame-kissed Cauliflower Saganaki Recipe

Preheat and prepare cauliflower

Preheat oven to 425°F (220°C). Toss the bite-size cauliflower florets with 2 tbs olive oil, 1 tsp sea salt, 1/2 tsp black pepper, and 1 tsp smoked paprika in a bowl until evenly coated.

Spread the seasoned cauliflower in a single layer on a rimmed baking sheet. Roast for 20-25 minutes, turning once halfway, until golden brown at the edges and tender. Remove from oven and transfer roasted cauliflower to a warm plate or bowl.

Sauté aromatics and tomato

While cauliflower roasts, heat a large ovenproof or stovetop skillet over medium heat. Add 2 tbs olive oil (from ingredients) and 1/2 cup thinly sliced red onion. Sauté for 4-5 minutes until softened and beginning to caramelize. Add 3 minced garlic cloves and cook 30-45 seconds until fragrant. Add the diced tomato and cook 2-3 minutes until it breaks down slightly. Stir in 1 tbs lemon juice and adjust seasoning with a pinch of salt and pepper.

Add the roasted cauliflower to the skillet with the tomato mixture and toss gently to combine. Keep the skillet on low heat so the vegetables stay warm while you prepare the cheese.

Prepare and pan-fry the cheese

Pat the sliced kefalotyri or halloumi dry with paper towels. In a separate small nonstick or cast-iron skillet, heat 1 tbs butter and 1 tbs olive oil over medium-high heat until shimmering. Add the cheese slices in a single layer (you may need two batches). Fry 2-3 minutes per side until each side is deeply golden-brown and a crust forms.

Flambé safely

Remove the skillet from the heat briefly. Pour 2 tbs ouzo (or other anise liqueur) evenly over the cheese. Using a long-reach lighter, carefully ignite the alcohol (stand back and keep a lid nearby). Allow the flame to burn off — it will flare up and subside in 10–20 seconds, leaving a toasted anise aroma. If you prefer not to flambé, simply pour the liqueur over the cheese and let it sizzle off on the stove.

Transfer the hot, flame-kissed cheese slices directly onto the skillet with the cauliflower and tomato mixture, arranging them on top so the cheese slightly nests into the vegetables. Spoon any browned butter/juices from the frying skillet over the assembly.

Scatter 2 tbs chopped fresh parsley and 1 tbs chopped dill or oregano over the dish. Sprinkle 1/4 tsp red pepper flakes if using. Taste and adjust with extra salt, pepper, or a squeeze of lemon from the wedges.

Serve immediately with crusty bread or warm pita to soak up juices. Serves alongside lemon wedges for guests to squeeze over their portion.