From HBH

Recipe here. Add thinly sliced chicken to the cauliflower/chickpea mix if you want a meaty option. Spice combination would work with a multitude of things.

INGREDIENTS

• 1 large head cauliflower, cut into florets
• 1 (14 ounce) can chickpeas drained
• 1/4 cup + 1 tablespoon extra virgin olive oil
• 2 cloves garlic, minced or grated
• 1 tablespoon smoked paprika
• 2 teaspoons ground cumin
• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon crushed red pepper flakes
• juice of 1 lemon
• kosher salt and black pepper
• 1 tablespoon sesame seeds
• 8 ounces halloumi cheese, sliced
• 2 cups plain hummus, homemade or store-bought
• naan, arugula, and cucumbers, for serving

GREEN TAHINI 

• 1/2 cup tahini
• 1/3 cup fresh cilantro
• 2 teaspoons honey
• 1 teaspoon cumin
• juice of 1 lemon
• kosher salt

1. Preheat oven to 425 degrees F.

2. On a large rimmed baking sheet, combine the cauliflower, chickpeas, 1/4 cup olive oil, paprika, garlic, cumin, chili powder, crushed red pepper flakes, lemon, and a pinch each of salt and pepper. Toss well to evenly coat. Add the sesame seeds and gently toss. Transfer to the oven and roast for 20 minutes, or until tender and lightly charred.

3. Meanwhile, make the tahini. Combine all ingredients and 1/4 cup water in a blender and blend until completely smooth. If needed, add water to thin the sauce to a drizzling consistency.

4. To cook the halloumi. Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil shimmers, add the halloumi and cook until golden, about 3 minutes per side. Remove from skillet.

5. To serve, spread the hummus into bowls and top with the cauliflower, chickpeas, arugula, cucumbers, avocado, and fried halloumi. Drizzle on the tahini. Serve with naan. Enjoy!