Raw Cauliflower & Lemon Tabouli With Grilled Haloumi | sheerluxe.com
Cooking halloumi unleashes its salty, cheesy deliciousness – and it’s also high in calcium, which is good for your bones. Meanwhile, the versatile cauliflower makes a great stand-in for bulgur wheat.
Favourites 25
Total Time: 30 Minutes
Serves 4


  • 1 x 600g cauliflower, trimmed and broken into chunks
  • 250g of cherry tomatoes, halved
  • ½ small red onion, finely diced
  • 4 large handfuls of flat-leaf parsley, chopped
  • 2 large handfuls of mint leaves, chopped
  • 100ml of extra-virgin olive oil
  • 2 unwaxed lemons, zest finely grated and juiced
  • 1 clove of garlic, crushed
  • Himalayan salt and freshly ground black pepper, to taste
  • 180g of halloumi


  1. Place the cauliflower in a food processor and blend to finely chop into couscous-sized grains.
  2. Combine the cauliflower, tomatoes, onion, parsley and mint in a large bowl and toss together.
  3. Place the oil, lemon zest and juice and garlic in a glass jar and fit with a lid. Shake to combine. Season with salt and pepper.
  4. Pour the dressing over the cauliflower mixture and toss to coat. Set aside for 10 minutes, and allow the liquid and flavours to absorb.
  5. Meanwhile heat a large frying pan over medium heat. Slice the halloumi into eight slices. Grill for 1–2 minutes on each side, until browned.
  6. Serve the halloumi warm with the cauliflower tabouli.

Extracted from The Beauty Chef by Carla Oates (Hardie Grant, £25).

DISCLAIMER: We endeavour to always credit the correct original source of every image we use. If you think a credit may be incorrect, please contact us at info@sheerluxe.com.

You are not seeing this website as it was intended. Please try loading it in an up to date web browser.