Cauliflower Rice Tabbouleh with Sun-blushed Tomatoes & Fried Halloumi

Keeping the cauliflower raw gives a satisfying bite to this super-simple dish.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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700 grams (1 1/2 pounds) riced cauliflower (shop-bought)

Large bunch of flat-leaf parsley, finely chopped

Handful of mint leaves, finely chopped

5 spring onions, thinly sliced

150 grams (5 ounces) sun-blushed tomatoes

1/2 cucumber, peeled, deseeded and finely diced

Finely grated zest and juice of 1 lemon

3 tablespoons extra-virgin olive oil

250 grams (9 ounces) halloumi cheese, thickly sliced

1 tablespoon balsamic vinegar

2 teaspoons clear honey


Special equipment:
Non-stick frying pan
  1. 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.
  2. 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.
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