Roasted Cauliflower Fried Halloumi Tacos with Spicy Avocado Basil Salsa.
These tacos are bursting with flavor! Roasted cauliflower and crispy fried halloumi come alive with a spicy avocado basil salsa for a vibrant meal.
Equipment
- Sheet Pan
- Skillet
- Mixing Bowls
- Knife
- Cutting Board
- Spatula
Ingredients
- 1 large Cauliflower cut into florets
- 2 tablespoons Sesame or olive oil for roasting and frying
- 2 teaspoons Smoked paprika
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- Kosher salt and pepper to taste
- 14 ounce Black beans canned, drained and rinsed
- 8 ounces Halloumi cheese sliced for frying
- 1/2 cup Cucumber or zucchini shredded
- 1 Avocado ripe, halved
- 1 cup Fresh basil
- 1/4 cup Pine nuts toasted
- 1 Jalapeno chopped
- 1 Lemon juice of
- 2 tablespoons Sesame oil to drizzle over salsa
- 4 Tortillas flour or corn, warmed
Instructions
Prepare the Cauliflower
- Preheat oven to 425°F (220°C). Toss cauliflower florets with 2 tablespoons of sesame or olive oil, smoked paprika, chili powder, cumin, salt, and pepper. Spread evenly on a sheet pan.
- Roast cauliflower for 25-30 minutes, tossing halfway through, until golden and crispy.
Fry the Halloumi
- Heat a skillet over medium heat with a little oil. Fry sliced halloumi for 2-3 minutes on each side until golden brown and crispy. Remove and set aside.
Prepare the Salsa
- In a mixing bowl, combine avocado flesh, shredded cucumber or zucchini, fresh basil, toasted pine nuts, and chopped jalapeno.
- Squeeze lemon juice over the mixture, add sesame oil, salt, and pepper. Mix until well combined.
Assemble the Tacos
- Warm tortillas in a dry skillet or microwave. Layer roasted cauliflower and fried halloumi on each tortilla.
- Top with spicy avocado basil salsa. Serve immediately and enjoy!
Notes
- Ensure cauliflower florets are uniform in size for even roasting.
- Do not overcrowd the skillet when frying halloumi to avoid steaming.
- Use fresh ingredients in the salsa for the best flavor.
- Leftovers can be stored refrigerated up to 3 days; reheat before serving.
- For a vegan option, substitute halloumi with plant-based cheese or tofu.