Step 1

Preheat oven to 425 degrees F.On a large rimmed baking sheet, combine the cauliflower, chickpeas, 1/4 cup olive oil, paprika, garlic, cumin, chili powder, crushed red pepper flakes, lemon, and a pinch each of salt and pepper. Toss well to evenly coat. Add the sesame seeds and gently toss. Transfer to the oven and roast for 20 minutes, or until tender and lightly charred.Meanwhile, make the tahini. Combine all ingredients and 1/4 cup water in a blender and blend until completely smooth. If needed, add water to thin the sauce to a drizzling consistency.To cook the halloumi. Heat 1 tablespoon olive oil in a large skillet over medium heat. When the oil shimmers, add the halloumi and cook until golden, about 3 minutes per side. Remove from skillet.To serve, spread the hummus into bowls and top with the cauliflower, chickpeas, arugula, cucumbers, avocado, and fried halloumi. Drizzle on the tahini. Serve with naan. Enjoy!

Step 2

Prepare as directed above through step Let the cauliflower and chickpeas cool. Divide the cauliflower and chickpeas among 4 storage containers. Add the arugula on top.Make the green tahini and keep in a glass container or jar. Alternately, you can store the hummus, cauliflower, chickpeas, and greens in separate containers and assemble when ready. Food will keep in the fridge for up to 4-5 days.Before serving, warm each bowl, if desired, and top with hummus, cucumbers, avocado, and fried halloumi. Serve.