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Mediterranean Cauli-Rice with Fried Halloumi

★★★★★★★★★★
4.5 stars, average of 51 ratings

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This ketogenic Mediterranean Cauliflower Rice with Halloumi is the perfect weekday meal. It’s a quick, easy recipe and packed full of flavour.

Cauliflower rice is a great low carb alternative to rice. It’s anti-inflammatory and much kinder to the digestive system than traditional rice. Want to know the secret to delicious tasting, fluffy cauliflower rice? I’m sharing it below. It’s what I like to call the 3’s: Steam, Squeeze and Sauté!

Hands-on Overall

Allergy information for Mediterranean Cauli-Rice with Fried Halloumi

✔  Gluten free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
Pescatarian
Vegetarian

Nutritional values (per serving)

Net carbs8.2 grams
Protein19.3 grams
Fat34.4 grams
Calories422 kcal
Calories from carbs 8%, protein 18%, fat 74%
Total carbs11.8 gramsFiber3.6 gramsSugars3.4 gramsSaturated fat20.2 gramsSodium1,065 mg(46% RDA)Magnesium67 mg(17% RDA)Potassium574 mg(29% EMR)

Ingredients (makes 4 servings)

  • 1 small cauliflower, stalk and leaves removed, (500 g/ 1.1 lb)
  • 1 small red onion, diced (60 g/ 2.1 oz)
  • 2 cloves garlic, minced
  • 2 tbsp virgin coconut oil (28 g/ 1 oz)
  • 1 tbsp red pesto (15 g/ 0.5 oz) - you can make your own
  • 1 tsp of dried oregano
  • 5 pieces sun-dried tomatoes (15 g/ 0.5 oz)
  • 1 tsp of paprika
  • 2-4 tbsp fresh parsley
  • 1 tbsp extra virgin olive oil
  • 320 g Halloumi (11.3 oz) - 80 g/ 2.8 oz per person, 3 slices
  • salt and pepper to taste
  • lemon wedges to serve

Note: use pesto made with sunflower seeds for a nut-free option.

Instructions

  1. Remove the leaves and stalk from the cauliflower and chop the florets into chunks. Mediterranean Cauli-Rice with Fried Halloumi
  2. Place the chopped cauliflower in a high speed food processor. Using the S blade or a grating blade, pulse until it resembles a rice sized consistency. Takes about 10 seconds. Mediterranean Cauli-Rice with Fried Halloumi
  3. Add an inch of boiling water to a pan and place on the stove. Add your cauliflower rice to a metal steamer and place in the pan. Steam for 7 - 8 minutes until cooked but slightly el-dente. Alternatively, you can place the cauli-rice in a bowl with 1 tablespoon of water and cook in the microwave on high for about 3-5 minutes.
  4. Allow to cool slightly and transfer to a muslin cloth or nut bag and squeeze out the excess water (this is what makes the cauli-rice nice and fluffy). If you don’t have muslin, a fine, clean tea towel would also work.
  5. Heat 1 tablespoon of coconut oil in a sauce pan on a medium heat. Add the onion and garlic and sauté for 3 minutes until soft and translucent. Turn the heat down to low. Add 1 extra tablespoon of coconut oil to the pan, along with the cauliflower rice, oregano, chopped sun-dried tomatoes, paprika, pesto and olive oil. Mix and fluff with a fork. Season to taste (remember the Halloumi is salty too)! Turn off the heat, and toss through the fresh parsley.
  6. In a frying pan, heat 1 tablespoon of olive oil. Add the Halloumi slices and fry on a medium heat for approximately 2 minutes per side, until it starts to turn golden and crisp. Mediterranean Cauli-Rice with Fried Halloumi
  7. Place the Mediterranean cauliflower rice on a plate and top with the fried Halloumi. Optionally, garnish with more parsley and ground black pepper. Serve with lemon wedges. Eat immediately or store in the fridge for up to 4 days and reheat as needed. Mediterranean Cauli-Rice with Fried Halloumi

Mediterranean Cauli-Rice with Fried Halloumi
Step by Step

★★★★★★★★★★
4.5 stars, average of 51 ratings
Mediterranean Cauli-Rice with Fried Halloumi
This simple vegetarian dish is rich in flavor, egg-free and low in carbs - the ideal quick-prep meal for busy cooks following a healthy ketogenic diet!
Hands on20m
Overall20m
Servings4
Calories422 kcal
Pin it

Ingredients

  • 1 small cauliflower, stalk and leaves removed, (500 g/ 1.1 lb)
  • 1 small red onion, diced (60 g/ 2.1 oz)
  • 2 cloves garlic, minced
  • 2 tbsp virgin coconut oil (28 g/ 1 oz)
  • 1 tbsp red pesto (15 g/ 0.5 oz) - you can make your own
  • 1 tsp of dried oregano
  • 5 pieces sun-dried tomatoes (15 g/ 0.5 oz)
  • 1 tsp of paprika
  • 2-4 tbsp fresh parsley
  • 1 tbsp extra virgin olive oil
  • 320 g Halloumi (11.3 oz) - 80 g/ 2.8 oz per person, 3 slices
  • salt and pepper to taste
  • lemon wedges to serve

Instructions

  1. Remove the leaves and stalk from the cauliflower and chop the florets into chunks.
  2. Place the chopped cauliflower in a high speed food processor. Using the S blade or a grating blade, pulse until it resembles a rice sized consistency. Takes about 10 seconds.
  3. Add an inch of boiling water to a pan and place on the stove. Add your cauliflower rice to a metal steamer and place in the pan. Steam for 7 - 8 minutes until cooked but slightly el-dente. Alternatively, you can place the cauli-rice in a bowl with 1 tablespoon of water and cook in the microwave on high for about 3-5 minutes.
  4. Allow to cool slightly and transfer to a muslin cloth or nut bag and squeeze out the excess water (this is what makes the cauli-rice nice and fluffy). If you don’t have muslin, a fine, clean tea towel would also work.
  5. Heat 1 tablespoon of coconut oil in a sauce pan on a medium heat. Add the onion and garlic and sauté for 3 minutes until soft and translucent. Turn the heat down to low. Add 1 extra tablespoon of coconut oil to the pan, along with the cauliflower rice, oregano, chopped sun-dried tomatoes, paprika, pesto and olive oil. Mix and fluff with a fork. Season to taste (remember the Halloumi is salty too)! Turn off the heat, and toss through the fresh parsley.
  6. In a frying pan, heat 1 tablespoon of olive oil. Add the Halloumi slices and fry on a medium heat for approximately 2 minutes per side, until it starts to turn golden and crisp.
  7. Place the Mediterranean cauliflower rice on a plate and top with the fried Halloumi. Optionally, garnish with more parsley and ground black pepper. Serve with lemon wedges. Eat immediately or store in the fridge for up to 4 days and reheat as needed.

Nutrition (per serving)

Calories422kcal
Net Carbs8.2g
Carbohydrates11.8g
Protein19.3g
Fat34.4g
Saturated Fat20.2g
Fiber3.6g
Sugar3.4g
Sodium1,065mg
Magnesium67mg
Potassium574mg

Detailed nutritional breakdown (per serving)

Net carbsProteinFatCalories
Total per serving
8.2 g19.3 g34.4 g422 kcal
Cauliflower, fresh
3.7 g2.4 g0.4 g31 kcal
Onion, red, fresh
1 g0.2 g0 g6 kcal
Garlic, fresh
0.5 g0.1 g0 g2 kcal
Coconut oil, extra virgin
0 g0 g6.7 g61 kcal
Macadamia Cashew Red Pesto, homemade (KetoDiet blog)
0.3 g0.2 g1.6 g16 kcal
Oregano, dried
0.1 g0 g0 g1 kcal
Sun-dried tomatoes (in oil, drained)
0.7 g0.2 g0.5 g8 kcal
Paprika, spices
0.1 g0.1 g0.1 g2 kcal
Parsley, fresh (spices)
0.1 g0.1 g0 g1 kcal
Olive oil, extra virgin
0 g0 g3.4 g30 kcal
Halloumi (Cypriot cheese)
1.6 g16 g21.6 g263 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Lemon juice, fresh
0.2 g0 g0 g1 kcal

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Jo Harding
Creator of ModernFoodStories.com

Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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Comments (4)

Recipe sounds yummy and easy. Just have to find the halloumi in my small area.

So good even though I didn't have all the ingredients. Instead of onion and garlic I used powder and fresh tomatoes

Sounds good to me! I use onion and garlic powder in caili-rice and sauces all the time 😊

This was so simple and delicious! I did skip the steaming though and pan-fried the rice with the spices instead. So so good!!!