Roasted Cauliflower & Haloumi Tostadas

Campfire cooking

Words by Sarah Glover

Ingredients

• 1 head of cauliflower, chopped into tiny florets 

• 1 tbsp extra virgin olive oil

• 1 tsp chilli powder

• 1 tsp sriracha, plus extra to serve

• 1 tsp ground cumin

• 1 tsp salt

• 400g tin refried beans

• 8 small tortillas

• 1 pkt of haloumi (sliced)

• Handful tasty cheese (grated)

• Handful coriander (chopped)

Yield: 8 tostadas

Method

1. Light the fire or gas and let it burn down until it’s at medium heat.

2. Place cauliflower florets, olive oil, chilli powder, sriracha, cumin and salt in the frying pan and mix until the cauliflower is well coated.

3. Place the pan on the fire and cook for about 10 minutes or until the cauliflower is nice and golden. Remove from the fire and set cauliflower aside. 

4. Return the fry pan to the heat and add the haloumi and some oil. Cook haloumi until golden turning once.

5. Smear the refried beans over the tortillas and sprinkle over the cheese. Place on the wire grate over the fire and cook until the beans are warmed through and the cheese has melted.

6. Top the tostadas with the cauliflower, haloumi, coriander and extra sriracha and avo (when in season) and enjoy.

Hungry? Book yourself in for a stay and get cooking!