Roasted Cauliflower and Halloumi Tacos

A few months ago the kids begged for taco night. I don’t think this was exactly what they had in mind, but I managed to scrounge in the fridge and come up with avocados, cauliflower and halloumi… and let me tell you, I blew their minds (or at least Dave’s and my own).
This recipe is super loose and very forgiving depending on what you have on hand.
 Feta would work in place of the halloumi, but the chewy texture really does add something special to it and acts as a fantastic substitute for meat. Halloumi’s high melting point works perfectly for grilling, which is what you will do here. 
Tacos are a house favorite because the kids can deconstruct the meal as much as they want, and everyone can make their meal exactly how they like it! #momwin

A few tips before we get into it


Cooking the Halloumi

Normally I would BBQ ½” thick slices of halloumi, turning only once to prevent

sticking over medium-high heat. Tonight, I did it on our griddle because we were out of propane in the BBQ. You can also do it in a frying pan- same hint though- don’t mess with it or it will get stuck.


Browning the Tortillas

See note above- I would normally do this on the BBQ (do not walk away), a quick

flip to warm them up and get nice grill marks will do perfectly. But again, no propane- so the gas stove works perfectly on low (again… do not walk away from them).

Roasted Cauliflower and Halloumi Tacos

1-2 Heads of Cauliflower

1 large Spanish or Sweet Onion

Your favorite Guacamole (or mash together the juice of half a lime, one and a half avocados, 2 garlic cloves, salt and pepper and 1 tbsp finely chopped red onion, plus a pinch of chili flakes if you like some kick)

Smokey Salsa (or regular, but fire roasted of some sort is fantastic)

Tortillas

Oh She Glows 10 Spice Mix (I highly suggest making this in bulk and using it on everything from roasted veg, to salmon to soup!)

Cabbage Slaw (I thinly slice red cabbage and mix it with a cilantro, lime and yogurt dressing)

Method

  1. Preheat the oven to 450 degrees
  2. Chop the cauliflower into bite size pieces, not just the fleurettes, but use the stock as well (throw onto baking sheet). Chop onion into bite sized pieces and mix with cauliflower. Drizzle olive oil over the mixture and season well with salt, pepper and about 2 tsp of the OSG 10-spice mix.
  1. Roast the veg for about 15 minutes or until the cauliflower is golden and the onions are getting crisp.
  1. While the veg roasts, heat up your tortillas (keep warm in a tea towel) and BBQ your Halloumi.
  2. Place the guac, salsa and slaw into little bowls on the table. Grab your tortillas and cheese and line them up too! Now get your beautiful roasted veg into a bowl and deliver to the table with confidence.
  1. Pile up the goodness and attempt to close the tortilla and eat. ENJOY!

A little note- Dave is now OBSESSED with these. I honestly think he would take these over ground beef in a taco shell any day- he loves them THAT much. Luke (7 yo) loves plain red cabbage, the roasted veg mixture, halloumi and tortillas so I can’t complain. Daragh (4 yo) on the other hand makes the tortilla into a ball and eats it, will have a few strands of cabbage and a bite of halloumi and calls in a night. All in all I only have to make one dinner and there is something for everyone!

Ps. The leftovers are fantastic too!

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