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Cauliflower Shawarma with Green Tahini and Fried Halloumi

by https://www.halfbakedharvest.com/#/schema/person/9b2904ad2a2c76cbcd62517659d460f7
dinnersheet-paneasyhealthyvegetarian
Yield: 4 servingsPrep: PT15MCook: PT20MTotal: PT35M
Source: https://www.halfbakedharvest.com/cauliflower-shawarma/#bo-recipe

Ingredients

produce
  • 2 clovesgarlic(minced or grated)
  • 1/3 cupcilantro(fresh)
  • 1lemon(juice)
  • 1cauliflower(cut into florets)
  • 1lemon(juice)
  • naan, arugula, and cucumbers(for serving)
dairy
  • 8 ounceshalloumi cheese(sliced)
pantry staple
  • 1 tbspsmoked paprika
  • 2 tspground cumin
  • 1/2 tspchipotle chili powder
  • 1/2 tspcrushed red pepper flakes
  • kosher salt and black pepper
  • 1 tbspsesame seeds
  • kosher salt
  • 14 ouncechickpeas(drained)
  • extra virgin olive oil
  • 2 tsphoney
  • 1 tspcumin
other
  • 1/2 cuptahini
  • 2 cupsplain hummus(homemade or store-bought)

Instructions

  1. Preheat oven to 425 degrees F.
  2. On a large rimmed baking sheet, combine the cauliflower, chickpeas, 1/4 cup olive oil, paprika, garlic, cumin, chili powder, crushed red pepper flakes, lemon, and a pinch each of salt and pepper. Toss well to evenly coat. Add the sesame seeds and gently toss. Transfer to the oven and roast for 20 minutes, or until tender and lightly charred.
  3. Meanwhile, make the tahini. Combine all ingredients and 1/4 cup water in a blender and blend until completely smooth. If needed, add water to thin the sauce to a drizzling consistency.
  4. To cook the halloumi. Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil shimmers, add the halloumi and cook until golden, about 3 minutes per side. Remove from skillet.
  5. To serve, spread the hummus into bowls and top with the cauliflower, chickpeas, arugula, cucumbers, avocado, and fried halloumi. Drizzle on the tahini. Serve with naan. Enjoy!