Smoky Harissa Cauliflower & Halloumi Tacos
Celebrate Week 28 with a vibrant fusion of North African spice and Mediterranean textures. These tacos feature charred harissa-glazed cauliflower and golden halloumi for an exciting, flavor-packed dinner that perfectly captures the essence of summer.
Ingredients
- Cauliflower head, cut into small florets1 large
- Harissa paste3 tbsp
- Olive oil2 tbsp
- Halloumi cheese, sliced250 g
- Small corn or flour tortillas12 pcs
- Greek yogurt150 g
- Lime, juiced and zested1 pc
- Pomegranate seeds50 g
- Fresh cilantro, chopped0.5 bunch
- Red cabbage, thinly shredded200 g
Instructions
Preheat your oven to 220°C. In a large bowl, toss the cauliflower florets with harissa paste and olive oil. Spread them on a baking sheet and roast for 15-20 minutes until tender and slightly charred on the edges.
While the cauliflower is roasting, mix the shredded red cabbage with half of the lime juice and a pinch of salt. Let it sit to soften slightly.
Heat a dry non-stick frying pan over medium-high heat. Add the halloumi slices and fry for 1-2 minutes on each side until they are golden brown and crispy.
In a small bowl, stir together the Greek yogurt, lime zest, and the remaining lime juice until smooth.
Warm the tortillas in a pan. Layer each tortilla with the lime slaw, roasted harissa cauliflower, and a slice of fried halloumi. Top with a dollop of lime yogurt, pomegranate seeds, and fresh cilantro.
Save recipe in Veloop
