Halloumi & Cauliflower Bowl

Serves 2

1 package halloumi cheese

3 cups cauliflower florets

3 cups cooked couscous

2 cups baby red beets (roast them or buy pre-roasted/jarred)

1/2 cup carrot

3 tbsp tahini

1 tbsp white wine vinegar

2 cloves garlic, minced

1/2 cup parsley

Tel Aviv Spice Mix, to taste (see below)

Cook couscous: mince garlic, to boiling water, add couscous and half the garlic. Cover and set aside off heat for 5 min, until rehydrated. 

Prepare ingredients: peel and cut carrot into ½ inch half-moons. Cut cauliflower into 1-inch pieces. Roughly chop parsley. Pat the halloumi dry, then cut crosswise into ¼ inch slices. Peel and cut beets into ¼ inch wedges.

Start beets: on a parchment lined sheet, add beets, and 2 tsp oil. Season with salt and pepper and toss to coat. Roast beets on middle rack of oven for 5 minutes at 450F

Roast veggies: Meanwhile in a medium bowl, add cauliflower florets, carrots and spice mix and 1 tsp oil. Toss to coat. Add cauliflower mixture to the sheet with the beets. Bake on middle rack of oven for 14-16 min

Mix tahini sauce: in another medium bowl, add tahini, vinegar, remaining garlic, ½ tsp sugar, 1 tbsp oil and 2 tbsp water. Whisk together until creamy

Fry halloumi and serve: while veggies cook, in a large non-stick pan, heat 2 tsp oil over medium high heat. When the pan is hot, add halloumi and cook for 1-2 min per side, until golden brown

Serve couscous with roasted veggies and halloumi over top. Sprinkle with parsley and drizzle over tahini sauce! 

Tel Aviv Spice Mix (makes 1/2 cup)

3/4 teaspoon ground cinnamon

1 1/2 teaspoon ground turmeric

1 1/2 teaspoon ground cardamom

3/8 teaspoon ground cloves

1 1/2 teaspoon curry powder

1 1/2 teaspoon ground black pepper

1 1/2 teaspoon ground coriander

4 1/2 teaspoon ground sumac

3 heaping teaspoons crushed garlic

3 teaspoon kosher salt

3/4 teaspoon paprika

3/4 teaspoon ground chili powder

Mix all spices well.