Cauliflower Rice Tabbouleh With Sun Blushed Tomatoes Fried Halloumi Recipes

CAULIFLOWER RICE TABBOULEH WITH SUN-BLUSHED TOMATOES & FRIED HALLOUMI

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.

SPICY CAULIFLOWER & HALLOUMI RICE

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.

CAULIFLOWER TABBOULEH

Steps:

• Pulse cauliflower florets in a food processor until chopped into rice-sized pieces, about 10 seconds.
• Transfer cauliflower 'rice' to a large bowl; add lemon juice, olive oil, and garlic. Add tomatoes, scallions, mint, parsley, salt, and pepper; mix well. Serve immediately or refrigerate for a few hours for best flavor.

CAULIFLOWER TABBOULEH

Steps:

• Core and coarsely chop cauliflower. In batches, pulse cauliflower in a food processor until it resembles rice (do not overprocess). Transfer to a large bowl. Add remaining ingredients to food processor; pulse until finely chopped. Add to cauliflower; toss to combine. Refrigerate 1 hour before serving to allow flavors to blend.

CAULIFLOWER "RICE" TABBOULEH

Steps:

• Grate cauliflower with the coarse grater disk on a food processor or the largest holes on a box grater until rice-like in texture. Transfer to a large, microwave-safe bowl and toss with 1 Tbsp. oil and 1/4 tsp. salt. Cover with plastic wrap and microwave on high 3 minutes. Carefully remove plastic wrap, spread cauliflower "rice" on a rimmed baking sheet, and let cool.
• Wipe out food processor, if necessary, and fit with chopping blade. Pulse parsley, mint, scallions, garlic, lemon zest, lemon juice, 3/4 tsp. salt, and remaining 1/4 cup oil until herbs are coarsely chopped. Transfer to a large bowl and stir in red pepper flakes. Add cauliflower, cucumber, and tomatoes and gently toss to coat. Season with additional salt, if necessary.
• Do Ahead
• Cauliflower "rice" can be made 3 days ahead. Chill in a resealable container.