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Cauliflower rice and halloumi lentil salad recipe

16 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

Ingredients

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
1945kj
465kcal 23%
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

Method

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.
Grill for 6 mins, then stir. Rub the cauliflower leaves with a little oil, add to the baking tray and grill for 6 mins.
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.
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.

See more Vegetarian recipes