Roasted Cauliflower with a Smokey Capsicum Sauce, Tabouli and Halloumi

This Week

2 Dec - 8 Dec

Roasted Cauliflower with a Smokey Capsicum Sauce, Tabouli and Halloumi

Whole roasted cauliflowers are so simple and impressive; we have teamed it up with a smokey roast capsicum sauce, which shouldn’t be limited to just this dish, it’s delicious served with a mezze platter or with BBQ meats, so keep this recipe up your sleeve.

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Meal Prep Guide

You can pre-roast the onion and tomatoes a couple of days before making the quiche. Simply combine 1 sliced onion, 2 punnets of cherry tomatoes (cut in half) and 5 garlic cloves (skins removed) with 2 Tbsp of olive oil, 1 Tbsp of balsamic vinegar and 3 Tbsp of mixed herbs. Toss well and add to a baking tray, sprinkle over salt and pepper. Roast at 160 degrees for 20-30 minutes.

Tips

Tips

Baking time may vary depending on your oven and the size of your cauliflower. We recommend piercing the core of the cauliflower to ensure it is soft on the inside before removing the tin foil.
Use your intuition! If your cauliflower has completed the recommended cooking time but is still a little ‘pale’ continue roasting until golden and charred in places.

Shortcuts

Vegetables

If you don’t like tomatoes, simply omit them and add 1 red capsicum finely diced.
Swap cauliflower for sweet potato halves. Simply cut 4 medium sweet potatoes (the orange variety is best for this) in half length ways. Drizzle in oil and season with salt; place cut side down on to a tray. cook at 200 degrees celsius, fan bake for 40 minutes.

Protein

Swap halloumi for our honey mustard chicken skewers.

Other

Swap quinoa for freekeh, bulgar or omit all together.

Ingredients

Cauliflower

1 cauliflower (outer leaves removed and cut in half)
Olive oil
Salt and pepper

Smokey Capsicum Sauce

1 red capsicum
⅓ cup roasted almonds
2 Tbsp water
2 Tbsp tahini
2 Tbsp red wine vinegar
1 garlic clove
½ teaspoon smoked paprika
Salt and pepper
2 Tbsp olive oil

Tabouli

¼ cup quinoa
1 tsp ground coriander
2 tomatoes (seeds scooped / inside removed)
4 spring onions (finely chopped)
¼ cup mint (finely chopped)
1 cup flat leaf parsley (finely chopped)
1 lemon (zest and juice)
Salt and pepper

Whole Baked halloumi

250g of halloumi
Small knob of butter
2 tsp honey

Method

Preheat the oven to 220 degrees celsius, fan bake. Place a rack in the middle of the oven so that the cauliflower will have enough room. Drizzle olive oil over the cauliflower and season with salt. Place the cauliflower halves cut side down onto a baking tray tray, cover with tin foil and roast for 30 minutes.
Place the whole capsicum in the oven and roast for 30 minutes, or until the skin has blackened.
While the vegetables are cooking, make the tabouli. Start by adding quinoa, cumin and 200ml of water to a large pot. Bring to a boil, then reduce to a simmer uncovered gently for about 15 to 20 minutes until the water is absorbed. Set aside to cool.
Finely dice the flesh of the tomatoes and drain away any excess moisture before adding to a large bowl. Add spring onion, mint, parsley, lemon juice and zest; stir well. Add the quinoa once cooled and season with salt and pepper. Set aside ready to serve with the cauliflower.
After 30 minutes remove the capsicum from the oven then place into a bowl and cover with a plate or lid to allow the skin to fall away from the capsicum flesh – once cool enough to handle, peel and discard the skin and seeds.
Remove the tin foil from the cauliflower; continue cooking the cauliflower for an additional 20 minutes or until golden brown and charred in places.

To bake the halloumi, cut it in half and pop it in an oven-proof dish with a small knob of butter. Cook for 10 minutes or so until golden brown on the outside and gooey in the middle. Once cooked add two teaspoons of honey and toss the halloumi in the honey.

To make the smokey capsicum sauce start by adding the almonds into a blender, pulse to roughly chop then set aside. Add the capsicum into a blender along with water, tahini, red wine vinegar, garlic, smoked paprika, salt and pepper; blend until fully incorporated. Stir through the almonds and olive oil and then season to taste.
Serve up! Add the tabouli to a large platter, place cauliflower on top and then pour over the smokey capsicum sauce, serve alongside the halloumi.

Variations

Vegetables

If you don’t like tomatoes, simply omit them and add 1 red capsicum finely diced.
Swap cauliflower for sweet potato halves. Simply cut 4 medium sweet potatoes (the orange variety is best for this) in half length ways. Drizzle in oil and season with salt; place cut side down on to a tray. cook at 200 degrees celsius, fan bake for 40 minutes.

Protein