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Indian Style Cauliflower and Halloumi

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Indian Style Cauliflower and Halloumi

in a cream sauce with tomatoes and Indian spices served with zucchini couscous

Informations supplémentaires
35 min. | 852 kcal | easy | Vegetarian | Printable version
1. Setup Cut the cauliflower into small pieces. Cut the halloumi, zucchini and tomatoes into small cubes. Chop the cilantro.
2. Cook the zucchini Heat a drizzle of oil in a skillet over medium high heat. Cook the zucchini cubes for 4-6 minutes until browned. Add salt and pepper. Remove from skillet with a slotted spoon.
3. Cook the couscous Meanwhile, bring a saucepan with 1 2P | 1.5 3P cups of water and the broth cube to a boil. Pour the couscous, cover and let the couscous absorb the liquid off heat, about 5 minutes. Break up the couscous with a fork. Add the zucchini to the couscous and adjust the salt and pepper to taste.
4. Cook the cauliflower Add a drizzle of oil to the pan if needed. Add the cauliflower and cook 5-7 minutes over medium high heat until browned. Add the tomatoes, spices, 1/4 2P | 1/3 3P cup of water and cook for 3-4 minutes over medium heat. Lightly mash the tomatoes in the pan.
5. Add the cream Add the halloumi and cook for 2 minutes. Add the cream and simmer for 2-3 minutes over medium low heat. Adjust seasoning to taste.
6. Plate your dish Serve the cauliflower and halloumi with the couscous and garnish with the yogurt and cilantro. Bon appétit!
0.75unitCauliflower
200gHalloumi Cheese
2unitTomato(es)
1unitZucchini(s)
1unitCilantro
80mlCream 18%
7.5gSpice Mix (Cumin Powder,Garlic Powder,Turmeric Powder,)
1unitVegetable Broth Cube(s)
180gCouscous
100gGreek Yogourt 2%
What you need
852 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 80g
27%
fat 41g
63%
cholesterol 145mg
48%
fiber 11g
44%
protein 45g
saturated 25g
125%
sodium 1634mg
68%
sugar 12g
trans 0g
vitaminA 0mg
vitaminC 0mg
iron 0mg
calcium 0mg
potassium 0mg