
Spicy cauliflower & halloumi rice
- Esther Clark
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Serves 4
Easy
Prep: 5 mins
Cook: 20 mins
A star rating of 4.5 out of 5.226 ratingsRate
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Make this spicy cauliflower, spinach and halloumi rice for a speedy, vegetarian supper. Nourishing and balanced, it's ideal for busy weeknights
Egg-free
Gluten-free
High-fibre
Nut-free
Vegetarian
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Creamy carrot soup
A star rating of 4.7 out of 5.16 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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
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2 x 250g pouches brown basmati rice
-
1 red chilli
finely sliced
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Nutrition: Per serving
-
kcal337
low
-
fat14g
-
saturates6g
-
carbs36g
-
sugars5g
low
-
fibre7g
high
-
protein14g
-
salt1.01g
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Method
-
step 1
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.
-
step 2
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.
Recipe from Good Food Vegetarian Christmas, December 2020
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A star rating of 4.5 out of 5.226 ratings
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