Ingredients
- 3 tbsp olive oil
- 1 lemon
- Chilli oil, to serve
- 6-8 garlic clove
- 2 x 250g halloumi
- 400g Microwave Brown Rice
- 25g coriander
- 1 cauliflower
- 1 tbsp turmeric
- Sesame seeds, to serve
- 2 red onions
- 1 tsp ground coriander
Amounts for 4 servings.
Nutrition per serving
| Calories | 573 kcal |
|---|---|
| Total Fat | 32 g |
| Saturated Fat | 13 g |
| Sodium | 1,092 mg |
| Total Carbohydrate | 45 g |
| Dietary Fibre | 6 g |
| Sugars | 7 g |
| Protein | 23 g |
Method
Heat the oven to 200C. Cut the cauliflower into rough florets and tip into a large roasting tray. Cut the halloumi into chunky cubes and add it. Peel the onions, cut into chunky wedges and add those too, along with the garlic cloves left whole in their skins. Add the turmeric, ground coriander and olive oil, toss well, season generously and roast for 30 minutes.
Cook the rice to packet instructions and tip into a bowl. Finely chop most of the coriander and stir it through with the juice of the lemon.
Take the tray out, fish out the garlic cloves and squeeze the soft roasted garlic out of the skins into the rice. Season well with salt and pepper.
Spoon the rice into containers and top with the roasted vegetables and halloumi. Drizzle with chilli oil, scatter with the remaining coriander leaves and sesame seeds. Let them cool before boxing up — they keep in the fridge for up to 3 days.
Good for
Common questions
- How many calories are in Turmeric Cauliflower and Halloumi Rice Bowls?
- One serving contains about 573 kcal, and the recipe makes 4 servings.
- How long does Turmeric Cauliflower and Halloumi Rice Bowls take to make?
- About 45 minutes, across 4 steps.
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