Method
Step 1
Preparation: Preheat oven to 220°C. Prepare all ingredients as indicated above.
Step 2
Cauliflower: Line a baking tray with tin foil. Lay the cauliflower florets in a single layer. Drizzle with olive oil and season with salt and pepper. Roast for 15 minutes until golden and a little charred on the edges. The cauliflower should be softened but still have a slight bite.
Step 3
Tomato sauce: Place a few glugs of olive oil and a small knob of butter in a large frying pan on medium-high heat. Add the onion and season with salt and pepper. Sauté for 5 minutes until softened. Add the Golden Spice Mix, tomato and water (see quantity above). Cook for 7 minutes until the mixture has thickened into a sauce and the tomatoes are cooked. Season with salt and pepper to taste.
Step 4
Halloumi: Place a frying pan on to medium-high heat. When the pan is hot (not smoking, just hot) cook the halloumi in the dry pan, 2 minutes per side until a dark golden colour. When done, transfer to a paper towel.
Step 5
Roti’s: Place a dry frying pan on high heat. Warm the roti’s (one at a time) in the pan, 30 seconds per side.
Step 6
Assemble the roti wrap: top the roti with tomato sauce, cauliflower, halloumi, chilli slices (optional for chilli lovers) and fresh coriander. Roll up and slice.