Roasted Cauliflower with Honey and Halloumi

600 grams cauliflower florets (large florets)
2 tablespoons olive oil
Large pinch of salt
Freshly ground black pepper
2 tablespoons olive oil
1 sweet onion, peeled and thinly sliced
4 garlic cloves, minced
2 tablespoons honey
2 tablespoons red wine vinegar
1 teaspoon red chilli flakes
1 tablespoon za´atar
50 grams halloumi, drained and grated
1/4 cup chopped parsley leaves or spinach
 
Heat oven to 425 F. Line a rimmed baking sheet with baking paper.
 
Add cauliflower florets, oil, salt, and pepper to a large bowl. Toss and mix well to coat the cauliflower with the oil. Spread on the prepared baking sheet and roast for 20 minutes. Increase oven temperature to 450 F and roast for a further 5 minutes. Remove from the oven and into a shallow, rimmed serving bowl.
 
Heat a tablespoon of oil in a small frying pan on medium-low heat. Add onion and garlic. Sauté for 7-8 minutes, tossing constantly, until onion is soft and starting to caramelize. Add honey to the pan. Cook for 3-4 minutes until honey is bubbling and starting to caramelize. Remove pan from heat. Add the remaining tablespoon of oil and red wine vinegar. Mix well.
 
Pour the onion-honey dressing evenly over the cauliflower.
 
Sprinkle with the chilli flakes and za’atar. Top with the grated halloumi and parsley or spinach. Season with a dash of salt and pepper as needed. Serve immediately.
 
Serves 2.
 
From Cook Republic blog

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

Halloumi and Grape Skewers

300 grams of halloumi cheese, cut into rough 1-inch squares
18-20 red grapes
Olive oil
Black pepper
75 grams honey
25 grams salted butter
1 tablespoon fresh oregano leaves

Heat oven to 425 F.  Soak wooden skewers for 30 minutes.  Line a baking tray with parchment paper.  

Skewer the halloumi and grapes onto the soaked wooden skewers until all the ingredients have been used up.  Toss in a little olive oil and season with black pepper.

Place onto the prepared baking tray and bake in the oven for 10-15 minutes, until golden.

Whilst the halloumi is baking, place the honey and butter into a small saucepan and heat, stirring, until the butter has dissolved.  Remove from the heat and stir in the oregano leaves.

When the halloumi skewers are done baking, place on  serving dish and drizzle with the oregano honey.

Serves 6.

From Tastemade UK