Roasted Cauliflower Fried Halloumi Tacos with Spicy Avocado Basil Guacamole

1 large, or 2 small, heads cauliflower, cut into florets
2 tablespoons sesame or olive oil
2 teaspoons smoked paprika
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon kosher salt and pepper
1 (14 ounce) can black beans, drained and rinsed
8 ounces halloumi cheese, sliced
1 cucumber or zucchini, shredded

Corn tortillas, to serve
 
For guacamole:
1 avocado, halved
1 cup fresh basil
1/4 cup toasted pine nuts
1 jalapeno
Juice of 1 lemon
2 tablespoons sesame oil
Kosher salt and pepper
 

Heat the oven to 400 degrees F.
 
On a baking sheet, toss together the cauliflower, oil, paprika, chili powder, cumin, salt and pepper.  Transfer to the oven and roast for 15 minutes.  Remove from oven, stir in black beans and toss vegetables, and then return to oven to roast for another 10 minutes.  
 
Meanwhile, make the avocado guacamole.  Add half the avocado, basil, pine nuts, jalapeño (remove seeds for less heat), lemon juice and oil to a food processor and pulse until chunky smooth.  Dice the remaining avocado half and stir into the pesto.  Taste and season with salt and pepper.
 
Heat a small skillet over medium heat and add a drizzle of olive oil.  Once hot, add the halloumi slices and cook for 1-2 minutes per side or until lightly golden.  Remove and drain onto paper towels.
 
To assemble, layer the cucumber/zucchini, and cauliflower in the tortillas. Top with fried halloumi and guacamole.
 
Serves 4.
 
From Half Baked Harvest blog, with minor change