I don’t consider I cheated over Christmas it’s just that there were a few things I wanted to eat because they are traditional at Christmas and I enjoy them. For example Mince Pies, I love them and I only eat them at Christmas. Yes I know it was self indulgent but hey ho, or should I say ho ho ho it was Christmas the most self indulgent time of year… unless you’re a chocoholic then it’s Easter.

Talking of Easter, New Year’s Day I went to my local supermarket and they had a big display of Cadbury’s cream eggs and Hot Cross Buns. Hey guys we’ve not had pancake day or Valentine’s Day yet… give it a break.

Well we’re back on the wagon after only gaining a few pounds over Christmas and this is a great recipe to make for an evening meal then it will do for lunch next day.


Serves 4

1 small cauliflower

1 small red onion, medium diced

2 cloves garlic, minced or grated

2 tbsp virgin coconut oil or ghee

1 tbsp red pesto

1 tsp dried oregano

5 – 6 pieces sun dried tomato

1 tsp paprika

2-4 tbsp fresh parsley

1 tbsp extra virgin olive oil

320g/11oz Hallumi Cheese, about 3 slices per person

salt and pepper to taste

lemon wedges to serve (optional)

Remove stalk and leaves from cauliflower, cut florets into chunks then pulse them in batches until you get your desired rice consistency

Steam your cauliflower for 7 – 8 minutes until cooked but slightly el-dente (Alternatively, you can place the cauli-rice in a bowl with 1 tablespoon of water and cook in the microwave on high for about 3-5 minutes)

Allow to cool slightly and transfer to a muslin cloth or clean t-towel and squeeze out the excess water (this will make the cauli-rice fluffy).

Heat 1 tablespoon of coconut oil/ghee in a sauce pan on a medium heat. Add the onion and garlic and sauté for 3 minutes until soft and translucent.

Turn the heat down to low. Add 1 extra tablespoon of coconut oil/ghee add the cauliflower rice, oregano, chopped sun-dried tomatoes, paprika, pesto and olive oil. Mix and fluff with a fork.

Season to taste, turn off the heat, and toss through the fresh parsley.

In a frying pan, heat 1 tablespoon of olive oil. Add the Halloumi slices and fry on a medium heat for approximately 2 minutes per side, until it starts to turn golden and crisp.

Serve on top of the cauliflower rice, garnish with a bit more parsley and black pepper if you want.

You can also serve with lemon wedges

You can eat it immediately or it will keep in the fridge for up to 4 days.


Per serving

Carbs 11.8g

Fibre 3.6g

2 Comments Add yours

  1. Cathryn says:

    This looks delicious.


    1. joolzs101 says:

      It is really tasty but I’m biased as I think anything with Hallumi is great

      Liked by 1 person

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