Haloumi

Revamp cauliflower cheese to bring haloumi taste of North Africa to your table! Roast it with sumac and fennel, then serve with a spice-and-nut mix. Looking for more side dishes to serve with your mains? Line a large oven tray with baking paper.

4 cup of the oil in a large bowl. Season and toss well to coat. Spread cauliflower in a single layer on prepared tray. Roast for 20-25 minutes until tender and golden.

Meanwhile, for vinaigrette, put honey in a small saucepan over medium-high heat for 2-3 minutes. Add onion, reduce heat to low and cook for 3-4 minutes, or until onion has softened slightly. Remove from heat, whisk in remaining oil and vinegar, season and set aside to cool. Put cauliflower on a platter and drizzle with half of the vinaigrette. Scatter with haloumi, dukkah, chilli, parsley and hazelnuts. Serve with remaining vinaigrette on the side.

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EACH THURSDAY WE CREATE A NEW MENU OF TAGINES INCLUDING MEAT AND VEGAN OPTIONS. ADD A SIDE OF PERSIAN RICE, COUSCOUS OR OUR EPIC HANDROLLED FLATBREAD WE OFFER MEZZE PLATES AND APERITIVOS TO START YOUR EVENING ON A FUN NOTE. The Spruce Eats: Have You Tried Halloumi Cheese? Halloumi cheese is a delicious semihard, brined cheese with a distinctive salty flavor. Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes. Eastern Mediterranean island of Cyprus, Halloumi is a white, layered cheese, similar to mozzarella. It is a semihard, unripened, and brined cheese with a slightly spongy texture.