Dinner

Spicy Cauliflower & Halloumi Rice Recipe

BySophie Carsel February 4, 2026February 4, 2026

Introduction

This spicy cauliflower and halloumi rice is a vibrant, flavorful dish that combines tender cauliflower florets, sautéed halloumi, and fragrant spices. It’s a satisfying meal that’s quick to prepare and perfect for a cozy dinner.

The image shows a large silver cooking pot filled with a mixed dish that has multiple layers. At the bottom and throughout, there is a layer of cooked, golden-brown grains that look like rice or bulgur. Scattered on top and mixed in are light cream-colored cauliflower florets of different sizes. Interspersed among the cauliflower are pieces of crispy, golden-brown chunks that resemble tofu or fried food. There are bright green, wilted leafy vegetables, possibly spinach, spread evenly in small bunches. Thin slices of red chili peppers are placed on top, adding small pops of red color, and some thinly sliced caramelized onions add texture. The pot sits on a light grey cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 small head cauliflower (500g), broken into medium florets
150g baby spinach
1 tbsp rapeseed oil
1 red onion, sliced
120g halloumi, cut into cubes
1 garlic clove, crushed
1 thumb-sized piece ginger, finely grated
1 tsp ground turmeric
1 tbsp medium curry powder
2 x 250g pouches brown basmati rice
1 red chilli, finely sliced

Instructions

Step 1: Bring a large pan of salted water to the boil. Cook the cauliflower florets for 5 minutes over high heat, adding the baby spinach for the last 2 minutes. Drain and set aside.
Step 2: Heat the rapeseed oil in a large frying pan or shallow casserole dish over medium heat. Fry the sliced red onion for 5 minutes until softened.
Step 3: Turn the heat up, add the halloumi cubes, and cook for 5 minutes until golden.
Step 4: Add the crushed garlic, grated ginger, turmeric, and curry powder. Cook for 1 minute, stirring frequently to release the aromas.
Step 5: Stir in the brown basmati rice, cooked cauliflower, and spinach to warm everything through. If the mixture looks dry, add 1 tablespoon of water.
Step 6: Season to taste and scatter the finely sliced red chilli on top before serving.

Tips & Variations

For extra heat, add more chilli or a pinch of cayenne pepper to the spices.
Swap halloumi for grilled tofu for a dairy-free option.
Add a squeeze of fresh lemon juice before serving to brighten the flavors.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan over low heat or in the microwave until warmed through, adding a splash of water if needed to keep it moist.

How to Serve

The image shows a large silver pot filled with a cooked dish. The dish has three main visible layers: the base is a layer of yellow-brown cooked rice with a slightly grainy texture. On top of the rice, there are medium-sized pieces of white cauliflower with slightly browned edges, adding a soft but firm texture. Scattered throughout are dark green wilted spinach leaves that look tender and smooth. Bright red slices of chili pepper are spread evenly for a pop of color, and there are pieces of light brown cooked onions mixed in, adding a soft texture contrast. The pot sits on a white marbled surface, and the pot is partially wrapped with a gray cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower instead of fresh?

Yes, frozen cauliflower works well. Thaw slightly and adjust the cooking time to avoid overcooking the florets.

Is this dish suitable for meal prep?

Absolutely. It reheats well and makes a great lunch or dinner option throughout the week.