Cauliflower-Halloumi Chickpea Skillet

Ingredients

• 1 small head Cauliflower, cut into florets
• 1 can (400 g) Chickpeas, drained and rinsed
• 200 g Halloumi, cut into 1 cm cubes
• 2 cloves Garlic, minced
• 1 cup Tomato Sauce (no-sugar-added)
• 2 tbsp Crème fraîche
• 2 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp sweet paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (optional garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add minced Garlic and sauté 1 minute until fragrant.
3. Toss in Cauliflower florets. Cook 5 minutes, stirring occasionally, until edges begin to brown.
4. Stir in Chickpeas, ground cumin and paprika. Season with salt and pepper.
5. Pour in Tomato Sauce, then stir in Crème fraîche until smooth. Reduce heat to low, cover and simmer 8–10 minutes until cauliflower is tender.
6. Push veggies to one side; add Halloumi cubes to the empty side. Sear 2–3 minutes until golden, then gently fold into the skillet.
7. Remove from heat, garnish with chopped parsley if using, and serve warm.

Notes

• For extra greens, stir in a handful of spinach in step 5 and wilt briefly.
• A swirl of Crème fraîche on top adds extra creaminess.
• Pairs well with whole-grain flatbread or a simple green salad.

Nutrition (per serving, serves 3)

• Calories: ~380 kcal
• Protein: 18 g
• Carbs: 28 g (fiber 8 g)
• Fat: 22 g (mostly monounsaturated)
• Balanced slow-release energy from fiber and healthy fats.