Cauliflower with halloumi, orange & harissa

Name: Cauliflower with halloumi, orange & harissa
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 150 ml very low salt vegetable stock; 75 g Love Life Bulgur Wheat; 1 cauliflower; 2 tsp olive oil; 2 oranges; 2 tbsp Cooks’ Ingredients Harissa Paste, plus 2 tsp; 1 tsp red wine vinegar; 75 g light halloumi, cut into small chunks; 15 g hazelnuts, chopped; 25 g pack flat leaf parsley, leaves roughly chopped

Quick to prepare, this simple dish makes a hero of an everyday vegetable.

2.5 out of 5 stars(2) Rate this recipe

Vegetarian

Serves2
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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Ingredients

150ml very low salt vegetable stock
75g Love Life Bulgur Wheat
1 cauliflower
2 tsp olive oil
2 oranges
2 tbsp Cooks’ Ingredients Harissa Paste, plus 2 tsp
1 tsp red wine vinegar
75g light halloumi, cut into small chunks
15g hazelnuts, chopped
25g pack flat leaf parsley, leaves roughly chopped

Method

Preheat the grill to high. Bring the stock and bulgur wheat to the boil in a small pan, stir, then simmer for 3 minutes. Cover, remove from the heat and set aside.
Cut the cauliflower into large florets (keeping any tender leaves) then slice them thickly. Place in a roasting tin and drizzle with half the oil. Season then grill for 10 minutes, adding the reserved leaves and tossing together halfway through. Meanwhile, segment the oranges over a bowl to collect the juice. Whisk 1 tbsp of the orange juice with the remaining oil, 2 tsp harissa and vinegar.
Spoon 2 tbsp harissa over the cauliflower. Toss well, scatter with the halloumi and nuts, then grill for 5-10 minutes until the cauliflower is tender. Fold in the bulgur wheat, parsley and orange segments, then spoon the dressing over and serve warm.