Check out our easy Cauliflower & Lentil Tabbouleh with Fried halloumi, it’s low in calories and gluten free. Cauliflower & Lentil Tabbouleh with Fried halloumi is also high in calcium, which is good for your bones. Â
Ingredients
- 2 cups cauliflower florets
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon liquid honey
- salt and pepper
- 250 g cherry tomatoes , quartered
- 1 cup cooked lentils , rinsed and drained
- 1 cup chopped fresh parsley
- 1 cup chopped fresh mint
- 1 shallot , finely chopped
- 1 200 g pkg halloumi cheese , cut into 8 slices
Directions
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.
NUTRITIONAL FACTS
PER SERVING: about
Iron3 mg, Fibre7 g, Sodium650 mg, Sugars6 g, Protein17 g, Calories350, Total fat22 g, Cholesterol40 mg, Saturated fat9 g, Total carbohydrate21 g
Ingredients
- 2 cups cauliflower florets
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon liquid honey
- salt and pepper
- 250 g cherry tomatoes , quartered
- 1 cup cooked lentils , rinsed and drained
- 1 cup chopped fresh parsley
- 1 cup chopped fresh mint
- 1 shallot , finely chopped
- 1 200 g pkg halloumi cheese , cut into 8 slices
Directions
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.
NUTRITIONAL FACTS
PER SERVING: about
Iron3 mg, Fibre7 g, Sodium650 mg, Sugars6 g, Protein17 g, Calories350, Total fat22 g, Cholesterol40 mg, Saturated fat9 g, Total carbohydrate21 g
Ingredients
- 2 cups cauliflower florets
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon liquid honey
- salt and pepper
- 250 g cherry tomatoes , quartered
- 1 cup cooked lentils , rinsed and drained
- 1 cup chopped fresh parsley
- 1 cup chopped fresh mint
- 1 shallot , finely chopped
- 1 200 g pkg halloumi cheese , cut into 8 slices
Directions
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.
NUTRITIONAL FACTS
PER SERVING: about
Iron3 mg, Fibre7 g, Sodium650 mg, Sugars6 g, Protein17 g, Calories350, Total fat22 g, Cholesterol40 mg, Saturated fat9 g, Total carbohydrate21 g
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