Mediterranean Cauli-Rice with Fried Halloumi

Mediterranean Cauli-Rice with Fried Halloumi

Ingredients

• 1 cauliflower (small
• 1 red onion ((small, stalk and leaves removed,, 500 g/ 1.1 lb))
• 2 clove garlic ((small, stalk and leaves removed,, 500 g/ 1.1 lb))
• 2 tbsp virgin coconut oil ((small, stalk and leaves removed,, 500 g/ 1.1 lb))
• 1 tbsp red pestos ((small, stalk and leaves removed,, 500 g/ 1.1 lb))
• 1 tsp dried oregano
• 5 piece sun-dried tomatoes ((small, stalk and leaves removed,, 500 g/ 1.1 lb))
• 1 tsp paprika
• 4 tbsp fresh parsley
• 1 tbsp extra-virgin olive oil
• 320 g halloumi ((small, stalk and leaves removed,, 500 g/ 1.1 lb))
• lemon wedges ((small, stalk and leaves removed,, 500 g/ 1.1 lb))

Instructions

1. Remove the leaves and stalk from the cauliflower and chop the florets into chunks.
2. Place the chopped cauliflower in a high speed food processor.
3. Using the S blade or a grating blade, pulse until it resembles a rice sized consistency.
4. Takes about 10 seconds.
5. Add an inch of boiling water to a pan and place on the stove.
6. Add your cauliflower rice to a metal steamer and place in the pan.
7. Steam for 7 - 8 minutes until cooked but slightly el-dente.
8. 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.
9. Allow to cool slightly and transfer to a muslin cloth or nut bag and squeeze out the excess water (this is what makes the cauli-rice nice and fluffy).
10. If you dont have muslin, a fine, clean tea towel would also work.
11. Heat 1 tablespoon of coconut oil in a sauce pan on a medium heat.
12. Add the onion and garlic and sauté for 3 minutes until soft and translucent.
13. Turn the heat down to low.
14. Add 1 extra tablespoon of coconut oil to the pan, along with the cauliflower rice, oregano, chopped sun-dried tomatoes, paprika, pesto and olive oil.
15. Mix and fluff with a fork.
16. Season to taste (remember the Halloumi is salty too)! Turn off the heat, and toss through the fresh parsley.
17. In a frying pan, heat 1 tablespoon of olive oil.
18. Add the Halloumi slices and fry on a medium heat for approximately 2 minutes per side, until it starts to turn golden and crisp.
19. Place the Mediterranean cauliflower rice on a plate and top with the fried Halloumi.
20. Optionally, garnish with more parsley and ground black pepper.
21. Serve with lemon wedges.
22. Eat immediately or store in the fridge for up to 4 days and reheat as needed.