Spicy Cauliflower and Halloumi Rice

Name: Spicy Cauliflower and Halloumi Rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves 4
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

4.55 (210)

⏱ 25 mins 🍽 Serves 4 ✅ Easy 🏷 Main course

This vibrant vegetarian supper combines cauliflower florets and halloumi cubes with brown basmati rice. Flavoured with ginger, garlic, turmeric and curry powder, it's a speedy and balanced dish finished with fresh red chilli. The recipe takes only 25 minutes from start to finish, making it a perfect option for a busy evening. It serves four people generously.

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

Method

Boil a large pan of salted water and cook the cauliflower florets for 5 mins. Add the baby spinach for the last 2 mins of cooking. Drain the vegetables and set them aside.
Warm the rapeseed oil in a large frying pan. Cook the sliced red onion for 5 mins. Increase the heat, add the halloumi cubes and cook for a further 5 mins. Stir in the crushed garlic, grated ginger, turmeric and curry powder, cooking for 1 min more. Mix through the pouches of rice, the cooked cauliflower and spinach to heat everything. Add 1 tbsp water if the mixture seems dry. Season to taste and top with the sliced red chilli.