Spicy Cauliflower & Halloumi Rice Recipe

Introduction

This spicy cauliflower and halloumi rice dish is a vibrant, flavorful meal that balances tender cauliflower and fresh spinach with the salty bite of halloumi. It’s a quick, satisfying recipe perfect for a weeknight dinner or a tasty lunch.

Ingredients

• 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

Instructions

1. Step 1: Bring a large pan of salted water to the boil. Add the cauliflower florets and cook for 5 minutes over high heat. In the final 2 minutes, add the spinach to the pan. Drain both and set aside.
2. Step 2: Heat the rapeseed oil in a large frying pan or shallow casserole over medium heat. Fry the sliced red onion for 5 minutes until softened.
3. Step 3: Increase the heat to high, add the halloumi cubes, and cook for another 5 minutes until golden all over.
4. Step 4: Stir in the crushed garlic, grated ginger, ground turmeric, and curry powder. Cook for 1 more minute to release the aromas.
5. Step 5: Add the brown basmati rice, cauliflower, and spinach to the pan. Stir everything together to warm through. If the mixture looks dry, add 1 tablespoon of water.
6. Step 6: Season with salt and pepper to taste, then scatter the finely sliced red chilli over the top before serving.

Tips & Variations

• For extra heat, include some chopped fresh chilli seeds or add a pinch of cayenne pepper with the spices.
• You can swap halloumi for firm tofu or chickpeas to make this dish vegetarian or vegan-friendly.
• Use leftover cooked rice instead of fresh pouches to save time; just reduce cooking time slightly when warming through.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water if needed to keep the rice moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of halloumi?

Halloumi works best because it holds its shape when fried and adds a salty, chewy texture. You can try paneer as a substitute, but softer cheeses will melt and change the dish’s texture.

Is this dish suitable for meal prep?

Yes, it reheats well and makes a great batch-cooked meal. Just keep the chilli separate if you prefer less spice on reheating.

Spicy Cauliflower & Halloumi Rice Recipe

Print Recipe

★★★★★

4.6 from 123 reviews

A vibrant and flavorful one-pan dish featuring tender spiced cauliflower and crispy halloumi cubes, combined with nutritious brown basmati rice and fresh spinach. This easy-to-make recipe balances warm curry spices with a hint of heat from red chili, perfect for a satisfying vegetarian meal.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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Vegetables & Aromatics

• 1 small head cauliflower (500g), broken into medium florets
• 150g baby spinach
• 1 red onion, sliced
• 1 garlic clove, crushed
• 1 thumb-sized piece ginger, finely grated
• 1 red chilli, finely sliced

Spices & Seasonings

• 1 tsp ground turmeric
• 1 tbsp medium curry powder

Other Ingredients

• 1 tbsp rapeseed oil
• 120g halloumi, cut into cubes
• 2 x 250g pouches brown basmati rice

Instructions

1. Cook Cauliflower and Spinach: Bring a large pan of salted water to a boil over high heat. Add the cauliflower florets and cook for 5 minutes. During the last 2 minutes, add the baby spinach to the pan. Drain the vegetables and set them aside.
2. Sauté Onion and Halloumi: Heat the rapeseed oil in a large frying pan or shallow casserole dish over medium heat. Add the sliced red onion and cook for 5 minutes until softened. Increase the heat to medium-high and add the halloumi cubes, cooking for another 5 minutes to get them golden and slightly crispy.
3. Add Aromatics and Spices: Add the crushed garlic, grated ginger, ground turmeric, and curry powder to the pan. Cook everything for 1 minute more, stirring frequently to release the spices’ flavors.
4. Combine with Rice and Vegetables: Stir in the brown basmati rice along with the cooked cauliflower and spinach, mixing thoroughly to warm through. If the mixture looks dry, add 1 tablespoon of water to loosen it up. Season with salt and pepper to taste.
5. Garnish and Serve: Scatter the finely sliced red chili over the dish for a fresh spicy kick. Serve immediately while warm.

Notes

• Use freshly grated ginger and crushed garlic for the best flavor impact.
• If you prefer less spice, reduce or omit the red chili.
• Halloumi can be replaced with paneer or firm tofu for a different protein option.
• For a gluten-free meal, ensure the curry powder used does not contain any gluten additives.
• Adding a squeeze of fresh lemon juice before serving can enhance the flavors.

Keywords: spicy cauliflower halloumi rice, vegetarian rice recipes, curry spiced rice, quick halloumi dishes, healthy cauliflower recipes