These Roasted Cauliflower Fried Halloumi Tacos with Avocado Basil Guacamole are a summer standout—crispy, golden halloumi and caramelized roasted cauliflower tucked into warm tortillas, then topped with a creamy, herb-forward avocado basil guacamole. It’s a mix of crunch, char, and freshness that feels made for long, sun-filled days and easy outdoor dining. Paired with Frank Family’s Brut Rosé, everything becomes even more vibrant. Its lively acidity and lower alcohol keep the dish feeling light and refreshing, while notes of lime and minerality echo the tacos’ bright, coastal flavors. Think of it as the ultimate summer pairing—bold, sunny bites met with crisp, elegant bubbles.
Ingredients: Tacos
| 1 | Large head of cauliflower, cut into florets |
| 2 Tablespoons | Sesame or olive oil |
| 2 Teaspoons | Smoked paprika |
| 1 Teaspoon | Chili powder |
| 1 Teaspoon | Cumin |
| 1 Teaspoon | Kosher salt |
| 1 Teaspoon | Ground black pepper |
| 1 (14 oz) Can | Black beans, drained and rinsed |
| 8 Ounces | Halloumi cheese, sliced* |
*Halloumi can be substituted for any cheese with a high melting point, such as mozzarella, queso de freír, kefalotyri, or paneer.
Ingredients: Avocado Basil Guacamole
| 1 | Avocado, halved |
| 1 Cup | Fresh basil |
| 1/4 Cup | Toasted pine nuts |
| 1 | Lemon |
| 2 Tablespoons | Sesame oil |
| To taste | Kosher salt and pepper |
Instructions:
1. Preheat the oven to 400 degrees F.
2. On a baking sheet, toss together the cauliflower, oil, paprika, chili powder, cumin, salt, and pepper. Transfer to the oven and roast for 20-30 minutes, tossing halfway through cooking. Remove from the oven and stir in the black beans.
3. Meanwhile, make the avocado guacamole. Add half the avocado, basil, pine nuts, lemon juice, and oil to a food processor and pulse until chunky smooth. Dice the remaining avocado half and stir it into the pesto. Taste and season with salt and pepper.
4. Heat a small skillet over medium heat and add a drizzle of olive oil. Once hot, add the Halloumi slices and cook for 1-2 minutes per side or until lightly golden. Remove and drain onto paper towels.
5. To assemble, layer the cauliflower on the tortillas and top with fried cheese and guacamole.
6. Pop open a bottle of Frank Family Brut Rosé and enjoy!
