Ditch your meal deal for this gorgeous, golden cauliflower rice bowl that's got plenty of fresh veggies and even more flavour.
Lunch Box: Turmeric Cauliflower & Halloumi Rice Bowl
4.5
1
Notes
45 mins cook
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Serves
4
Cauliflower
Halloumi
Red Onion
Ground Turmeric
Ground Coriander
Olive Oil
Garlic Clove
Lemon
Wholegrain Microwave Rice
Fresh Coriander
Chilli Oil
Sesame Seeds
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Get Ingredients Delivered In As Little As 20 Minutes
With thousands of grocery products, get all the ingredients you need to rustle up these tasty recipes from Deliveroo – plus, get essentials like milk, eggs, and bread delivered in as little as 20 minutes.
With thousands of grocery products, get all the ingredients you need to rustle up these tasty recipes from Deliveroo – plus, get essentials like milk, eggs, and bread delivered in as little as 20 minutes.
Serves
4
Cauliflower
Halloumi
Red Onion
Ground Turmeric
Ground Coriander
Olive Oil
Garlic Clove
Lemon
Wholegrain Microwave Rice
Fresh Coriander
Chilli Oil
Sesame Seeds
Unlock Mob Premium
Get Ingredients Delivered In As Little As 20 Minutes
With thousands of grocery products, get all the ingredients you need to rustle up these tasty recipes from Deliveroo – plus, get essentials like milk, eggs, and bread delivered in as little as 20 minutes.
With thousands of grocery products, get all the ingredients you need to rustle up these tasty recipes from Deliveroo – plus, get essentials like milk, eggs, and bread delivered in as little as 20 minutes.
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Step 1.
Heat the oven to 160°C. Cut the cauliflower into rough florets and add to a large roasting tray. Cut the halloumi into chunky cubes and add to the tray. Peel the onions and cut into chunky wedges, then add to the tray along with the whole garlic cloves, still in their skins. Add the spices and olive oil, toss well, then season well. Slide into the oven and bake for 30 mins.
Step 2.
Cook the rice following pack instructions and tip into a bowl. Finely chop most of the coriander and add to the rice along with the juice of the lemon.
Step 3.
Remove the tray from the oven, fish out the garlic cloves and carefully squeeze the squishy garlic out of their skins into the rice. Season with plenty of salt and pepper.
Step 4.
Spoon the rice into your Tupperware containers and top with the spiced veggies. Drizzle with chilli oil, scatter with the remaining coriander leaves and finish with sesame seeds.
Once they've cooled down a bit, box them up and pop in the fridge, until needed - they'll keep for up to 3 days.
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Notes (1)
K
Kathy P.
5 days ago
Tasted great! I'd say there's not quite enough rice to spread this for 4 servings, but there's definitely enough of the veg/halloumi! Just maybe add in another rice packet :)
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