Remove the leaves and stalk from the cauliflower and chop the florets into chunks.
Place the chopped cauliflower in a high speed food processor.
Using the S blade or a grating blade, pulse until it resembles a rice sized consistency.
Takes about 10 seconds.
Add an inch of boiling water to a pan and place on the stove.
Add your cauliflower rice to a metal steamer and place in the pan.
Steam 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 nut bag and squeeze out the excess water (this is what makes the cauli-rice nice and fluffy).
If you dont have muslin, a fine, clean tea towel would also work.
Heat 1 tablespoon of coconut oil 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 to the pan, along with the cauliflower rice, oregano, chopped sun-dried tomatoes, paprika, pesto and olive oil.
Mix and fluff with a fork.
Season to taste (remember the Halloumi is salty too)! 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.
Place the Mediterranean cauliflower rice on a plate and top with the fried Halloumi.
Optionally, garnish with more parsley and ground black pepper.
Serve with lemon wedges.
Eat immediately or store in the fridge for up to 4 days and reheat as needed.