Tazones de Arroz con Coliflor y Halloumi al Cúrcuma

Ingredientes

1. 1

   Heat the oven to 200C. Cut the cauliflower into rough florets and tip into a large roasting tray. Cut the halloumi into chunky cubes and add it. Peel the onions, cut into chunky wedges and add those too, along with the garlic cloves left whole in their skins. Add the turmeric, ground coriander and olive oil, toss well, season generously and roast for 30 minutes.

2. 2

   Cook the rice to packet instructions and tip into a bowl. Finely chop most of the coriander and stir it through with the juice of the lemon.

3. 3

   Take the tray out, fish out the garlic cloves and squeeze the soft roasted garlic out of the skins into the rice. Season well with salt and pepper.

4. 4

   Spoon the rice into containers and top with the roasted vegetables and halloumi. Drizzle with chilli oil, scatter with the remaining coriander leaves and sesame seeds. Let them cool before boxing up — they keep in the fridge for up to 3 days.