Dinner

Spicy Cauliflower & Halloumi Rice Recipe

ByCleo Brixton January 20, 2026January 20, 2026

Introduction

This spicy cauliflower and halloumi rice dish combines vibrant flavors and satisfying textures, making it a perfect quick meal. With fragrant spices, tender vegetables, and salty halloumi, it’s both wholesome and comforting.

The image shows a round metal pot filled with a mixed dish featuring a base layer of cooked brown rice with a yellowish tint, scattered thick pieces of white cauliflower florets, bright green wilted spinach leaves, and small chunks of orange tofu or paneer mixed throughout. There are also thin slices of cooked onions adding a light brown color and a few thin red chili slices scattered on top for contrast. The pot rests on a light gray cloth over a white marbled textured 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. Add cauliflower florets and cook for 5 minutes over high heat. Add baby spinach during the last 2 minutes, then drain and set aside.
Step 2: Heat rapeseed oil in a large frying pan or shallow casserole dish over medium heat. Fry the sliced red onion for 5 minutes until soft.
Step 3: Increase the heat to medium-high, add the halloumi cubes, and cook for another 5 minutes until golden.
Step 4: Stir in crushed garlic, grated ginger, ground turmeric, and curry powder. Cook for 1 minute to release the spices’ aromas.
Step 5: Add the brown basmati rice, cooked cauliflower, and spinach to the pan. Stir well to warm through, adding 1 tablespoon of water if the mixture seems dry.
Step 6: Season to taste and sprinkle the finely sliced red chilli on top before serving.

Tips & Variations

For extra heat, add more chilli or a pinch of cayenne powder along with the curry spices.
Swap halloumi for firm tofu if you prefer a vegetarian option without cheese.
Use jasmine rice instead of brown basmati for a softer texture and subtle fragrance.
Add a squeeze of fresh lemon juice before serving to brighten the flavors.

Storage

Store leftover rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave with a splash of water to keep it moist. Avoid reheating halloumi too long to maintain its texture.

How to Serve

The image shows a round metal pot filled with a mixed dish placed on a white marbled surface with a light gray cloth around it. The dish has three main layers: the bottom layer is a light brown grain, likely cooked rice, with a slightly textured appearance. The middle layer consists of dark green leafy vegetables that look soft and slightly wilted. The top layer includes large pieces of pale white cauliflower florets, browned tofu chunks, thin slices of reddish-brown onion, and small bright red chili slices, all scattered evenly across. The mixture looks well-cooked and colorful, with contrasting textures of soft rice, crisp cauliflower, and tender vegetables. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower for this recipe?

Yes, frozen cauliflower works well. Just thaw and drain any excess water before cooking to avoid a soggy dish.

Is this recipe suitable for meal prep?

Absolutely. It keeps well and can be packed for lunches. Just store separately if you want to keep the halloumi texture firm and reheat before eating.