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Cooking 101
A buddha bowl of tahini cauliflower, couscous, and kale is taken to the next level with a topping of seared halloumi and toasted pistachios.
Chef Tip: Halloumi is a cheese with a very high melting point, so searing it gives a nice browning and creates a creamy interior texture.
1 large head cauliflower cut into bite-sized florets
Olive oil
Salt
1 slab Halloumi, cut into ½ inch slices
2 cups couscous cooked as per package instructions
2 cups baby kale
½ cup store-bought hummus (optional)
½ cup toasted pistachios
Preheat your oven to 400°F
In a large bowl, toss the cauliflower with olive oil, salt, and ½ a pouch of the Golden Turmeric Tahini
Place the cauliflower on a parchment-lined baking sheet tray and roast until it is tender but is beginning to caramelize In the meanwhile, toss the couscous with a ¼ pouch of the Tahini and dress your greens with olive oil and salt
Heat a glug of oil in a small nonstick skillet over medium heat and sear the halloumi slices carefully to develop a golden-brown color and a crisp exterior on the outside
To assemble the bowl, generously serve the couscous and top it with the roasted cauliflower, seared halloumi, dressed greens, a dollop of hummus, and pistachios. Serve immediately
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
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1 Term found in this Recipe
Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.
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