Trying to keep up with a meatless meal once a week. Never EVER will I go vegetarian/vegan so one meal a day without meat is more than enough. This recipe focuses on halloumi, which is salty, cheesy, and absolutely delicious in a taco with some other veggies and a wonderful spicy avocado sauce that makes it all pop. This recipe is from Half-Baked Harvest who always has the most delicious and creative recipes.
1 Large or 2 small cauliflower heads, cut into florets
2 TBSP Olive Oil
2 TSP Smoked Paprika
1 TSP Chili Powder
1 TSP Salt + Pepper
1 14 oz can Black Beans, drained and rinsed
8 oz Halloumi cheese, sliced
1 Cucumber or Zucchini, shredded
1 Package tortillas of your liking
Spicy Avocado Basil Guac
1 Avocado, halved
1 Cup Fresh Basil
1/4 Cup Toasted Pine Nuts
Juice of 1 lemon
2 TSBP Olive Oil
Salt + Pepper
Let’s Get Cooking
Preheat the oven to 400F
Toss together cauliflower + oil + chili powder + cumin + salt + pepper. Place on baking sheet and roast for 20-30 minutes, stirring halfway through. When done, remove from oven and add in the beans
Make the guac by adding in half the avocado + basil + pine nuts + jalapeño + lemon juice + oil in a food processor or blender and pulse until smooth. Dice the other half of the avocado and add in. Stir in salt + pepper to taste
Heat a skillet over med heat and add in a little olive oil. Once hot, add in the halloumi slices and cook about 1-2 min each side until they brown. Remove and place on paper towels.
Assemble by layering cucumber/zucchini, then cauliflower in the tortillas then top with the halloumi and guac.
I have been working on adding a few meatless meals into my week however, I personally have found that these meals aren’t as satisfying. That’s where recipes like this come into play! I found this recipe from Woks of Life and you need to check out their page. This meatless recipe has everything you need, that crunch of fried foods, a little bit of heat, and a little bit of sweet!
For the Cauliflower
1 Small Cauliflower Head
2 TSP Cornstarch
1 TSP Baking Soda
1/2 TSP Salt
1 TSP Sesame Oil
1/8 TSP White Pepper/or regular pepper if you don’t have
1/4 Cup Water
1 Cup Rice Flour/ I used regular flour and it worked out okay!
2 TSP Toasted Sesame Seeds
2-3 Cups of Canola Oil
For the Sauce
1 TSP Canola Oil
2 TSP Ginger, finely minced
2 Cloves Garlic, finely minced
5 Whole Dried Red Chili Peppers, optional
1/2 TBSP Shaoxing Wine, I didn’t use and it still worked out!
1/2 TSP Sesame Oil
1 1/2 TBSP Light Soy Sauce
2 TBSP Rice Wine Vinegar
2 TBSP Sugar
1 Cup Water/Chicken Stock
1 TBSP Cornstarch + 1 TBSP Water
Scallon for topping
Let’s Get Cooking
Cut the cauliflower into about 1-2 inch chunks. Mix into a batter cornstarch + baking soda + salt + sesame oil+ white pepper + 1/4 cup water + 3/4 cup rice flour in a large bowl.
Add in the cauliflower and fold together until the cauliflower is coated. Sprinkling the rest of the rice flour over the cauliflower, mix everything until it is sticking to the cauliflower.
In a small pot or large pan, heat the oil to 375F. While heating, sprinkle sesame seeds over the cauliflower. Once the oil reaches heat, fry the cauliflower in small batches, about 3 minutes each. Once fried, remove from heat and place on a baking sheet lined with paper towels.
In a wok, heat 1 TBSP of oil over med-high heat. Add in ginger and let fry for a few seconds. Add in garlic + dried red pepper and stir. Add in Shaoxing wine + sesame oil + soy sauce + rice wine vinegar + sugar + water/chicken stock. Turn the heat down to low and let simmer. Add in the cornstarch slurry and stir constantly, for about 20 seconds. The sauce should thicken and coat the spoon.
Add the fried cauliflower and scallions into the sauce and mix until everything is well coated!
Top with a little extra sesame seeds and serve with rice or on it’s own!