This Greek side dish is packed with vitamin C. Sever with other Greek foods or a light lunch by itself.
Άντρας Κουνουπίδι Γαβάθα (Greek)
/Ántras Kounoupídi Gavátha/
Serves 6 έξι /éxi/
Preheat the oven to 400℉ (205℃)
2 cups (480 g) organic cheery tomatoes, cut in half
3 Tbs. (45 ml) olive oil
juice of 1 organic lemon
1/2 tsp. (2,5 ml) organic honey
2 Tbs. (30 ml) capers
handful of chopped dill
1 tsp. (5 ml) mustard
1 head organic cauliflower, cut into florets
8 ounces (240 g) halloumi* cheese
* χαλλούμι (Greek)/ hellim (Turkish): a semi-soft Cyprus cheese mixture of goat and sheep milk, substitute with mozzarella or feta (or a dairy-free cheese)
1. Place the tomatoes on a baking sheet.
2. Drizzle with olive oil and roast until soft, about 10 minutes.
3. In a bowl, whisk 2 Tbs. (30 ml) oil, lemon juice, mustard, honey, capers, and dill.
4. Pulse the cauliflower in a food process until it resembles couscous.
5. Sauté in a skillet, over medium-high, some oil and cauliflower until it is golden brown, about 5 minutes.
6. In a nonstick frying pan over medium heat, cook the cheese, turning it once, until both sides are golden brown, about 6 minutes.
7. Divide the cauliflower mixture into 6 bowls.
8. Top with the cheese, roasted tomatoes, and dressing.
-modified "Yoga Journal"
