Spicy Cauliflower Halloumi Rice Recipes

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SPICY CAULIFLOWER & HALLOUMI RICE



Spicy cauliflower & halloumi rice image

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

1 small head cauliflower (500g), broken into medium florets
150g baby spinach
1 tbsp rapeseed oil
1 red onion, sliced
120g halloumi, cut into cubes
1 garlic clove, crushed
1 thumb-sized piece ginger, finely grated
1 tsp ground turmeric
1 tbsp medium curry powder
2 x 250g pouches brown basmati rice
1 red chilli, finely sliced

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

ROASTED CAULIFLOWER SALAD WITH HALLOUMI AND LEMON



Roasted Cauliflower Salad With Halloumi and Lemon image

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

1 large head cauliflower (about 2 pounds), cut into 1 1/2-inch wedges
1/2 cup olive oil
1 teaspoon Aleppo or 1/2 teaspoon red-pepper flakes
1 1/2 teaspoons ground coriander
3/4 teaspoon ground turmeric
Kosher salt and black pepper
1 small shallot, minced (about 1/3 cup)
1/4 cup golden raisins
1 large preserved lemon, seeded, halved, seeded, then very thinly sliced (about 3 tablespoons)
1 tablespoon red wine vinegar
1 teaspoon honey
1 (8-ounce) block halloumi
6 ounces baby arugula (about 8 packed cups)
1 large ripe avocado, halved, pitted and diced
1 cup torn fresh flat-leaf parsley leaves and tender sprigs

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.

SPICY ROASTED CAULIFLOWER



Spicy Roasted Cauliflower image

Turmeric, paprika, and a bit of sugar turn cauliflower into culinary gold with this spicy roasted cauliflower recipe.

Provided by Molly Watson

Categories     Appetizer     Side Dish

Time 45m

Yield 6

Number Of Ingredients 10

1 head cauliflower
3 tablespoons butter
1 teaspoon sugar
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot paprika
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne (optional)
1/4 teaspoon turmeric
1/8 teaspoon ground cinnamon

Steps:

  • Gather ingredients.
  • Position a rack in the center of the oven and heat to 450 F. Trim and core the cauliflower, separating the florets into bite-sized pieces and chopping the core into small cubes or batons.
  • In a large pot over medium heat, melt the butter .
  • Remove the pot from the heat and mix in the sugar, salt, pepper, hot paprika, sweet paprika, cayenne (if using), turmeric, and cinnamon. Stir until the sugar dissolves completely.
  • Add the cut-up cauliflower into the pot. Toss to coat with the spicy butter as evenly as possible.
  • Lay the cauliflower pieces in a single layer on a roasting pan or baking sheet . Cook in the oven until browned, sizzling, and tender but with crispy bits forming on the edges, approximately 25 minutes. Stir at the halfway point to cook evenly. Serve with your favorite main dishes and enjoy.

Nutrition Facts : Calories 78 kcal, Carbohydrate 5 g, Cholesterol 15 mg, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, Sodium 192 mg, Sugar 3 g, Fat 6 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

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