Roasted Cauliflower and Haloumi Tostadas



1 head of cauliflower, chopped into tiny florets

1 tbsp extra virgin olive oil

1 tspn chili powder

1 tspn sriracha, plus extra to serve

1 tspn ground cumin

1 tspn salt

400g tin refried beans

8 small tortillas

1 pkt of haloumi sliced

Handful tasty cheese grated

Handful chopped coriander

Feeds 4 as a snack, 2 as a main


Light your fire or gas and let it burn down until it’s at medium heat. 

Place your cauliflower florets, olive oil, chili powder, sriracha, cumin and salt in the frying pan and mix until the cauliflower is well coated.

Place the pan on the fire and cook for about 10 minutes or until the cauliflower is nice and golden. Remove from the fire.

Place haloumi and oil in a frying pan and cook until golden turning once.

Smear the refried beans over the tortillas and sprinkle over the cheese. Place on the wire grate over the fire and cook until the beans are warmed through and the cheese has melted.

Top the tostadas with the cauliflower, haloumi, coriander and extra sriracha and avo (when in season) and enjoy.

Recipe made in collaboration with Unyoked.