Cauliflower & Lentil Tabbouleh with Fried Halloumi

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Total time 25 minutes
  • Portion size 4 servings



In food processor, pulse cauliflower until size of rice grains. Set aside.

In large bowl, combine olive oil, lemon juice and honey; season with salt and pepper. Add reserved cauliflower, tomatoes, lentils, parsley, mint and shallot; mix gently.

Heat skillet over medium-high heat; cook halloumi cheese, turning halfway through cooking, until golden, 4 to 5 minutes. Divide cauliflower mixture among plates; serve with cheese.


Test Kitchen Tip: To reduce the amount of sodium in this recipe, soak halloumi in bowl of cold water for 4 hours; drain and pat dry with paper towel.

Nutritional facts PER SERVING: about

  • Iron 3 mg
  • Fibre 7 g
  • Sodium 650 mg
  • Sugars 6 g
  • Protein 17 g
  • Calories 350
  • Total fat 22 g
  • Cholesterol 40 mg
  • Saturated fat 9 g
  • Total carbohydrate 21 g
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Cauliflower & Lentil Tabbouleh with Fried Halloumi