Protein Boost | Halloumi & Southwestern Cauliflower ‘Steaks’ with Sweet Potato Mash
Hot Crunchy Jalapeño-Nut Topping
Cooking time
30 minutes
Servings
2/4
Calories
1060 /serving
Power up on proteins! Add halloumi to your meal with our Protein Boost option. Meatless Monday (or any day) takes a southwestern turn. Cauliflower is sliced into hearty ‘steaks’, roasted to tender perfection, smothered in a quick aioli and laid over silky sweet potato mash. The pièce de résistance: a nutty, crunchy, hot, sweet jalapeño topper.
We will send you:
- 450g Sweet potatoes
- 2 Garlic cloves
- 1 Jalapeño pepper
- 1 Lime
- 1 Head of cauliflower
- 60ml Mayonnaise
- 1 Roasted pepper
- 25g Roasted cashews
- 7g Honey
- 125g Halloumi
- 9g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Cashews, Eggs, Milk, Sulphites
You will need:
Medium pot
Strainer
Peeler
Sheet pan
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Basting brush
Parchment paper
Medium pan
Total Fat
61 g
Saturated Fat
18 g
Sodium
1470 mg
Total Carb
103 g
Sugars
24 g
Protein
32 g
Fibre
16 g
Preparation
Mise en place
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Mince the garlic.
- In a small bowl, make the aioli by combining the mayo, garlic and ⅔ of the spices.
- Remove the bottom ½ inch of the cauliflower stem; cut the head into 1 ½ inch slices, keeping the 2 middle pieces as intact as possible.
- Cut the outer pieces into florets.
Roast the cauliflower
- Arrange the cauliflower on a lined sheet pan.
- Drizzle with oil and season with S&P.
- Brush with the aioli and roast, 20 to 25 min., until browned and tender.
Make the mash
- Meanwhile, peel and medium-dice the sweet potatoes.
- Add to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot.
- Off the heat, add 1 tbsp butter (double for 4 portions).
- Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P.
Sear the halloumi
- Meanwhile, rinse the halloumi and pat dry; thinly slice.
- In a medium pan, heat a drizzle of oil on medium.
- Add the halloumi and sear, 1 to 2 min. per side, until golden brown.
Make the jalapeño-nut topping
- Small-dice the roasted pepper.
- Roughly chop the cashews.
- Halve and core the jalapeño lengthwise; finely chop.
- Halve the lime; juice ½ and quarter the remaining ½.
- In a second small bowl, combine the roasted pepper, cashews, jalapeño, lime juice, honey, a drizzle of oil, the remaining spices and S&P.
Plate your dish
- Divide the mash between your plates.
- Top with the cauliflower, halloumi and jalapeño-nut topping.
- Garnish with the lime wedges. Bon appétit!
