HelloFresh
topBanner
Honey Haloumi & Roasted Cauliflower Bowl

Honey Haloumi & Roasted Cauliflower Bowl

with Pearl Couscous

Read more

There was complete mayhem when this dish hit our tasting table. With sweet honey on warm, salty haloumi, plus chermoula veggies and toasty pearl couscous, it disappeared from the bowl in record time.

Tags:Veggie
Allergens:MilkGluten

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 portion

cauliflower

1 unit

red onion

1 unit

carrot

1 unit

beetroot

1 sachet

chermoula spice blend

1 block

haloumi

(ContainsMilk)

1 packet

pearl couscous

(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)

1 sachet

vegetable stock

1 packet

yoghurt

(ContainsMilkMay be presentCrustacea)

Not included in your delivery

olive oil

1.25 cup

water

2 tsp

honey

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2730 kJ
Fat27.6 g
of which saturates17 g
Carbohydrate63.2 g
of which sugars23.9 g
Protein33.7 g
Sodium1690 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Cut the red onion into 2cm-thick wedges. Cut the carrot (unpeeled) into 2cm chunks. Cut the beetroot (unpeeled) into 1cm chunks. Place the veggies on an oven tray lined with baking paper. Drizzle with olive oil and sprinkle with the chermoula spice blend. Season with a good pinch of salt and pepper. Spread in a single layer and roast until tender, 25-30 minutes.

TIP: Cut the veggies to the correct size so they cook in the allocated time.
TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.

2

While the veggies are roasting, cut the haloumi into 1cm-thick slices. Place the haloumi slices in a small bowl of cold water and set aside to soak for 5 minutes.

TIP: Soaking the haloumi helps mellow out the saltiness!

3

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water and vegetable stock. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water is absorbed, 10-12 minutes. Transfer to a large bowl.

4

When the veggies have 5 minutes cook time remaining, wash the frying pan and return to a medium-high heat with a drizzle of olive oil. Pat the haloumi dry with paper towel and add to the pan. Cook until golden brown, 2 minutes each side. In the last 1 minute of cook time, add the honey. Cook until the honey is fragrant and the haloumi is coated, 1 minute.

5

Add the roasted veggies to the bowl with the cooked pearl couscous and toss to combine.

6

Divide the veggie pearl couscous between bowls. Top with the honey haloumi and dollop over the yoghurt.