Step 1Prepare the homemade Curry Simmer Sauce by following the instructions here. (If you haven't got any, this will take an extra just 15 minutes.) Store any leftover curry sauce in the fridge for up to 5 days.
Step 2To prepare the cauliflower rice, place the florets in a food processor and process using a grating blade or the "S" blade until it resembles rice consistency. Grease a skillet with a tablespoon of ghee (or olive oil) and add the cauliflower rice. Cook for 5 to 7 minutes, stirring frequently to ensure even cooking. Take off the heat, season with salt and pepper and stir through.
Step 3Cut the halloumi cheese into 6 slices. Heat a skillet greased with ghee or olive oil over a medium-high heat. Add the halloumi slices and cook for a few minutes per each side, until golden brown. Be careful not to burn the halloumi.
Step 4Once browned, add the curry sauce and cook for a minute or two to heat through.
Step 5Serve the halloumi (3 per serving) with the prepared cauliflower rice and curry sauce. Serve while still hot. To store, let it cool down and refrigerate for up to 5 days. Halloumi should always be reheated before serving.