By Carla Oates

 Haloumi is a brined cheese made from a mix of goat’s and sheep’s milk and cooking it unleashes its salty, cheesy deliciousness. It’s high in calcium, which is good for your bones. The versatile cauliflower is a great stand-in for bulgur in recipes – in fact, I think it’s superior.

Serves 4


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


  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.
  4. Season with salt and pepper.
  5. Pour the dressing over the cauliflower mixture and toss to coat. Set aside for 10 minutes, to allow the liquid and flavours to absorb.
  6. Meanwhile, heat a large frying pan over medium heat. Slice the haloumi into eight slices. 
  7. Grill for 1-2 minutes on each side, until browned.
  8. Serve the haloumi warm with the cauliflower tabouli.

Note: Cauliflower tabouli can be stored in an airtight container in the refrigerator for up to 3 days.