SPICY CAULIFLOWER & HALLOUMI RICE
Make this spicy cauliflower, spinach and halloumi rice for a speedy, simple supper. Nourishing and balanced, it's ideal for busy weeknights
Provided by Esther Clark
Categories Dinner
Time 25m
Number Of Ingredients 11
Steps:
- Bring a large pan of salted water to the boil and cook the cauliflower for 5 mins over a high heat, adding the spinach for the final 2 mins. Drain and set aside.
- Heat the oil in a large frying pan or shallow casserole dish and fry the onion over a medium heat for 5 mins. Turn up the heat, add the halloumi, cook for a further 5 mins, then add the garlic, ginger, turmeric and curry powder, and cook for 1 min more. Stir through the rice, cauliflower and spinach to warm everything through, adding 1 tbsp water if it looks a little dry. Season and scatter over the chilli.
Nutrition Facts : Calories 337 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 14 grams protein, Sodium 1.01 milligram of sodium
CAULIFLOWER RICE TABBOULEH WITH SUN-BLUSHED TOMATOES & FRIED HALLOUMI
Keeping the cauliflower raw gives a satisfying bite to this super-simple dish.
Provided by Donal Skehan
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl toss the cauliflower rice with the herbs, spring onions, tomatoes and cucumber. Add the lemon zest and juice, oil and plenty of seasoning.
- Place a non-stick frying pan over a medium heat. Fry the halloumi slices for 1 to 2 minutes each side until golden brown. Add the vinegar and honey to the pan and allow it to coat the cheese and become sticky. Serve straight away with the tabbouleh.
GOLDEN CAULIFLOWER RICE WITH GARDEN VEGETABLES
The next time you need a vegan dish, or a veggie side, try this tasty combination of frozen riced cauliflower, a medley of veggies, and a variety of spices. It contains lots of antioxidants, and not too many carbs! It works as a vegan main dish with the addition of a salad and some naan. It also works as a sub for rice with almost any type of meat. Bonus: Lefties are great, too!
Provided by Bibi
Categories Fruits and Vegetables Vegetables Cauliflower Rice
Time 25m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a 12-inch nonstick skillet over medium heat. Add onion to the hot oil and saute for about 1 minute. Add carrots, green beans, mushrooms, and bell pepper. Cook and stir for 3 to 4 minutes.
- Stir riced cauliflower, garlic, turmeric, paprika, curry powder, salt, and pepper into the skillet. Continue cooking and stirring over medium heat until vegetables reach desired texture, about 5 minutes.
- Serve warm garnished with almonds and parsley.
Nutrition Facts : Calories 89.8 calories, Carbohydrate 7.9 g, Fat 5.8 g, Fiber 3.1 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 52.9 mg, Sugar 1.6 g
ROASTED CAULIFLOWER SALAD WITH HALLOUMI AND LEMON
Inspired by Mediterranean and Moroccan dishes, this tangy, earthy roasted cauliflower salad is a satisfying vegetarian meal. Spiced cauliflower, salty halloumi, peppery arugula, buttery avocado and a honey-lemon vinaigrette fill it with contrasting textures, temperatures and flavors. There's lots of room for substitutions or additions: Swap in orange zest and juice for the preserved lemon, smashed green olives for the avocado or kale for the arugula. If looking to bulk it up, you could toss in some seared shrimp, roasted chicken, pearl couscous or whole grains.
Provided by Alexa Weibel
Categories dinner, lunch, weekday, salads and dressings, vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees and set a large rimmed baking sheet on the middle rack.
- In a large bowl, toss the cauliflower with 3 tablespoons olive oil, the Aleppo, coriander, turmeric, 1 teaspoon salt and 1 teaspoon pepper. Transfer to the hot baking sheet, spread in an even layer and roast until browned in spots and crisp-tender, tossing once halfway through, 20 to 25 minutes.
- Meanwhile, prepare the vinaigrette: In a small bowl, stir together the shallot, raisins, preserved lemon, vinegar and honey with 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Prepare the halloumi: Cut the halloumi into 3/4-inch cubes and pat dry using a kitchen towel or paper towels. Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over high. Add the halloumi cubes and cook, stirring frequently, until browned, 2 to 3 minutes. (You'll want to be fairly attentive, flipping frequently, as you want to make sure the cubes toast without burning or melting.) Transfer to a paper towel-lined plate and season with pepper.
- Toss the arugula with half the vinaigrette until lightly coated and divide among plates or shallow bowls. Top with the cauliflower, halloumi and avocado. Drizzle with the remaining vinaigrette, sprinkle with parsley and serve immediately.
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