Dinner

Barbecued Broccoli, Cauliflower & Halloumi Recipe

ByJack Voss November 2, 2025November 2, 2025

Introduction

This barbecued broccoli, cauliflower, and halloumi recipe is a vibrant and flavorful way to enjoy grilled vegetables with a salty, satisfying twist. Perfect for outdoor gatherings or a simple weeknight dinner, it pairs beautifully with couscous or your favorite side.

A white plate holds a colorful dish with three main layers. The bottom layer is light yellow couscous, grainy and spread on one side. On top of this sits a mix of diced red tomatoes and finely chopped reddish-purple onions, adding small pops of color. The top layer features grilled pieces of white halloumi cheese marked with brown grill lines, alongside dark green broccoli and white cauliflower florets, also grilled with brown spots. A silver fork rests beside the food on the plate. The plate is placed on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tomatoes, finely chopped
½ red onion, finely chopped
1 lemon, juiced
1 tsp cider vinegar
2 tsp dried oregano
1 cauliflower, cut into florets, stalks cut into 5cm pieces
1 broccoli, cut into florets, stalks cut into 5cm pieces
3 tsp olive oil
1 tsp smoked paprika
450g halloumi, cut into 2.5cm cubes
Cooked couscous, to serve (optional)

Instructions

Step 1: In a bowl, combine the chopped tomatoes, red onion, lemon juice, cider vinegar, half the dried oregano, and ½ tsp black pepper. Mix well and set aside to marinate.
Step 2: Light your barbecue and bring a pan of water to a boil. Cook the cauliflower florets, cauliflower stalks, and broccoli stalk pieces for 3 minutes. In the last minute, add the broccoli florets. Drain the vegetables thoroughly.
Step 3: Toss the drained vegetables with 2 tsp olive oil, the remaining dried oregano, and smoked paprika, ensuring they are evenly coated.
Step 4: When the coals are ashen and hot, place the vegetables on the grill. Cook for 2 minutes, then move them to a cooler part of the grill to prevent burning. Keep turning the vegetables frequently until tender and charred to your liking.
Step 5: Place the halloumi cubes on the grill and cook for 1 minute on each side, turning until all sides are golden brown and slightly crisp.
Step 6: Combine the grilled vegetables and halloumi in a serving bowl. Drizzle with the remaining 1 tsp olive oil, season to taste, and serve immediately with cooked couscous, if using.

Tips & Variations

Use fresh oregano if available for a brighter, more aromatic flavor.
For extra heat, sprinkle a pinch of chili flakes on the vegetables before grilling.
Swap halloumi for firm tofu for a vegan version.
Adding a handful of chopped fresh parsley or mint just before serving adds freshness and color.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a pan or under a grill to maintain the halloumi’s texture; avoid microwaving to prevent rubberiness. This dish is best enjoyed fresh.

How to Serve

The dish is served on a white plate placed on a white marbled texture, filled with three main layers. The bottom layer is a pile of small, light yellow couscous grains spread across half of the plate. On top of the couscous sits a fresh topping of finely chopped red tomatoes and onions, adding bright red and pale purple colors. Surrounding the couscous and tomato mix are char-grilled green broccoli and cauliflower florets, with visible dark grill marks adding texture and contrast. There are also several pieces of white halloumi cheese with golden brown grill marks placed around the plate, creating a balanced look with the vegetables. A silver fork rests on the plate's left edge, and part of another plate and white cloth are softly visible in the background, all on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use an oven instead of a barbecue?

Yes, you can roast the vegetables and grill the halloumi under a broiler or in a hot oven. Arrange vegetables on a baking tray and cook at 220°C (430°F) until tender and slightly charred, then broil the halloumi cubes until golden.

How do I prevent the halloumi from sticking to the grill?

Brush the grill grates with a little olive oil before heating, and make sure the halloumi is dry before placing it on the grill. This helps reduce sticking and ensures nice grill marks.