Spicy Cauliflower and Halloumi Rice
Make this spicy cauliflower, spinach and halloumi rice for a speedy vegetarian supper. Nourishing and balanced, it's ideal for busy weeknights
Method
Based on 4 servings, adjust as needed.
Step 1
Bring a large pan of salted water to the boil and cook the cauliflower for 5 mins over a high heat, adding the spinach for the final 1 min. Drain and set aside. For a more nutty, roasted flavour, you can also roast your cauliflower florets in a hot oven at 200°C/180°C fan for 20-25 minutes until tender and golden.
Step 2
Heat the oil in a large frying pan or shallow casserole dish and fry the onion over a medium heat for 5 mins. Turn up the heat, add the halloumi and cook for a further 5 mins. Then add the garlic, ginger, turmeric and curry powder. Cook for 1 min more. Stir through the rice, cauliflower and spinach to warm everything through, adding a splash water if it looks a little dry. Season and scatter over the chilli.
- Ingredients
- Based on 4 servings
-
2 Brown Basmati Rice 2x Ben's Original Classic Wholegrain Microwave Rice 220g -
1 Garlic Clove, crushed 1x Sainsbury's Garlic -
1 tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
1 Red Onion, peeled and sliced 1x Sainsbury's Red Onions Loose -
225g Halloumi, cut into cubes 1x Sainsbury's Cypriot Halloumi Cheese 225g -
500g Cauliflower, broken into florets 1x Stamford Street Co. Cauliflower -
100g Baby Spinach 1x Sainsbury's Baby Leaf Spinach 100g -
1 tsp ground Turmeric 1x Sainsbury's Turmeric 48g -
1 tbsp Mild Curry Powder 1x Sainsbury's Mild Curry Powder, Inspired to Cook 79g -
1 Red Chilli, finely sliced 1x Sainsbury's Red Chillies 65g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
1 tbps Ginger, finely grated 1x Sainsbury's Root Ginger Loose