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Cauliflower rice and halloumi lentil salad  recipe

Cauliflower rice and halloumi lentil salad recipe

14 ratings

Think again before throwing away the leaves of a cauliflower. In this clever recipe they are drizzled with oil and roasted until crisp, making sure that you use the whole veg and nothing is wasted. The rest of the cauliflower is blitzed into cauliflower rice, mixed with lentils and topped with tasty fried halloumi for a hearty vegetarian salad. See method

  • Serves 2
  • 10 mins to prepare and 15 mins to cook
  • 465 calories / serving
  • Vegetarian
  • Gluten-free


  • 1 small cauliflower with leaves
  • 1 tbsp cumin seeds
  • 2 tbsp olive oil
  • 150g lighter halloumi, cubed
  • 390g tin green lentils, drained and rinsed
  • 30g pack fresh flat-leaf parsley, finely chopped
  • ½ lemon, juiced
  • 100g cherry tomatoes, quartered

Each serving contains

  • Energy

  • Fat

    27g 39%
  • Saturates

    11g 56%
  • Sugars

    10g 11%
  • Salt

    2.4g 41%

of the reference intake
Carbohydrate 27.1g Protein 32.5g Fibre 5.5g


  1. Preheat the grill to medium. Peel off the cauliflower leaves, breaking up any large ones if needed, and set aside. Coarsely grate the cauliflower florets and the stalk, then spread out on a large baking tray. Sprinkle with the cumin seeds, 1 tbsp oil and some seasoning; toss to coat evenly.
  2. Grill for 6 mins, then stir. Rub the cauliflower leaves with a little oil, add to the baking tray and grill for 6 mins.
  3. Meanwhile, heat the remaining oil in a frying pan over a medium heat. Add the halloumi and fry, stirring occasionally, for 2 mins until golden and crispy.
  4. Remove the tray of cauliflower leaves from the grill, then mix the cauliflower rice on a serving plate with the lentils, parsley and lemon juice. Serve topped with the crispy cauliflower leaves, halloumi and tomatoes.

Tip: Choose a cauliflower with small green leaves that don’t cover the whole head, so you won’t have to break them up before roasting. Halve any larger leaves.

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