For ➋1 (500 g) cauliflower
200 g halloumi
100 g pumpkin seeds
3 cloves garlic
2 tbs ras-el-hanout
olive oil
Bring water to a boil and preheat the oven to 180 ° C. Cut the cauliflower into large florets. Boil it in water for about 5 m. Drain and add a generous dash of olive oil to the cauliflower. Season with 2 tbs ras-el-hanout.* Stir thoroughly but gently, so that the cauliflower florets are completely covered with the yellow spice mixture.
Spoon the cauliflower into an oven dish and place in the oven for 20 m. Do not wash the cooking pot yet.
Finely chop the garlic and dice the halloumi. Take the cooking pot with some fat and ras el hanout and fry the garlic and the pumpkin seeds about 2 m. Add the halloumi. Bake for a few m until warm inside.
Spoon the cheese mixture between the cauliflower florets and serve.
* Mix 3 tbs oil with 2 tbs ras-el-hanout, and spread over the cauliflower. Or mix ras-el-hanout with some yogurt.
Spoon the cauliflower into an oven dish and place in the oven for 20 m. Do not wash the cooking pot yet.
Finely chop the garlic and dice the halloumi. Take the cooking pot with some fat and ras el hanout and fry the garlic and the pumpkin seeds about 2 m. Add the halloumi. Bake for a few m until warm inside.
Spoon the cheese mixture between the cauliflower florets and serve.
