Charred Cauliflower and Halloumi Pitas With Harissa

1 tablespoon extra-virgin olive oil, plus more for the pans

1 head cauliflower (1½ to 2 pounds), stem and core removed

½ teaspoon kosher salt

Freshly ground black pepper

7 ounces halloumi cheese, sliced crosswise into ¼-inch-thick pieces

4 medium pitas

½ cup harissa

2 lightly packed cups arugula leaves

Position an oven rack 5 or 6 inches from the broiler flame or element; preheat to broil. Line one large baking sheet and one 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 okay if you don't end up with intact slabs on the end, and the florets separate. Rub the cauliflower with 1 tablespoon of the oil, then season with the salt and a few grinds of black pepper. Broil until very charred on one side and tender, 10 to 12 minutes. (Don't turn the cauliflower slabs to broil on the second sides unless they are not quite tender by the time they are charred on the first side.) Timing will vary widely among oven broilers.

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 halloumi oven time, 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 couple slices of broiled halloumi and a slab of cauliflower, or the equivalent in florets. Serve with the remaining harissa.

Serves 4

Nutrition (using whole-wheat pitas and half the harissa) | Calories: 440; Total Fat: 23 g; Saturated Fat: 10 g; Cholesterol: 35 mg; Sodium: 1160 mg; Carbohydrates: 46 g; Dietary Fiber: 9 g; Sugars: 5 g; Protein: 21 g.

Adapted from "Love and Lemons Every Day," by Jeanine Donofrio and Jack Mathews (Avery, 2019).