Creamy Tomato Cauliflower & Halloumi

Cauliflower is literally the hype right now. It has become the go to alternative for replacing carbs, and even meat!

I bet you didn’t even know cauliflower curry was a thing, but my mum has been making it since I can remember and it always baffled me how nice it tasted considering the smell it gave off whilst cooking!

This dish incorporates two of my fave flavours: cream and halloumi. Because of the high fat content of these foods, cauliflower is a great option as the accompanying main ingredient due to its low calorie content. It also tastes amazing in this creamy tomato sauce, and adding carrots and peas gives you some vitamins, so why not. It’s so tasty and filling, you wouldn’t even know you’re not eating carbs! I won't lie to you though, it isn't one of the most healthiest recipes I've made, but sometimes you should just treat yourself!

DID YOU KNOW…. Cauliflower provides antioxidants and phytonutrients that can protect against cancer. It also contains fibre to enhance weight loss and digestion, and choline that is essential for learning and memory!

INGREDIENTS (serves 6):

• 1 tsp coconut oil

• 1 medium cauliflower floret

• 1 tbsp ginger

• 1/2 tbsp chilli (or less if you don't link it spicy)

• 1/2 tsp salt

• 1/2 tsp coriander & cumin powder

• 1/2 tsp turmeric

• 1 block of halloumi

• 1 carrot - sliced

• 1/2 cup frozen garden peas

• 200g tinned plum tomato - blitzed in chopper

• 300ml double cream

• fresh coriander for garnish (optional)

RECIPE:

1. Prepare your cauliflower and halloumi – cut the cauliflower into small florets and your halloumi into cubes.

2. Heat up 1 tsp of coconut oil on high heat in a large saucepan.

3. Add in the chilli and ginger and sizzle for about 30 seconds then add in the cauliflower and stir. Turn the heat down to low-medium then sprinkle in the salt, turmeric, and coriander & cumin powder. Stir again then cover, allowing the cauliflower to steam for about 5 minutes.

4. Stir the contents again, and check to see if the cauliflower has started to soften. If it hasn’t cover and leave to steam again until it does.

5. Once the cauliflower starts to soften, add in the carrots and peas followed by halloumi, then cover and allow to steam for 5 minutes until the carrots are soft.

6. Next, give the contents a good stir again then add in the blitzed plum tomato sauce. Mix well then add in the double cream and mix again. Cover and leave to simmer for a few minutes until the sauce starts to bubble.

7. Remove from the heat then garnish with coriander and serve. You can have this either on its own or with some rice/quinoa or chapati.

NUTRITIONAL INFO - Per Serving:

✅ 346 kcal

✅ 4.3g carbs

✅ 32.3g fat (20.6g saturated)

✅ 10.2g protein

✅ 2.7g sugar