Name: Curry Rice with Cauliflower and Halloumi Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 pack (225g | 8 oz) halloumi, cut into 1/2 inch slices and patted dry; 2 tablespoons oil (30 ml); 1 medium onion, diced; 1 medium head cauliflower, cut into 1 1/2-inch florets (about 680g | 1.5 pounds); 3 cloves garlic, minced; 1 inch chunk ginger, grated; 1-2 red chili, sliced; 3 cups spinach (90 g); 2 spring onions, sliced; 1/2 cup fresh parsley, chopped (about one big handful); 1/2 teaspoon salt, plus more to taste; 1 tablespoon curry powder; 1 teaspoon ground turmeric; 1 1/2 cups uncooked basmati rice, rinsed (300g); 3 1/2 cups vegetable stock (840 ml); lemon or lime slices

Jump to Recipe· 3.9 from 72 reviews

If you’re craving a dish that combines vibrant, warming spices with fresh, satisfying textures, this Curry Rice with Cauliflower and Halloumi Recipe is going to become your new weeknight favorite. It’s a heartwarming feast where fragrant curry rice meets tender, slightly crunchy cauliflower florets and golden, crispy halloumi slices, all beautifully rounded out by a bright splash of fresh greens and citrus. The layered flavors and textures make every bite exciting, and best of all, it’s surprisingly simple to make with wholesome ingredients you might already have around.

Ingredients You’ll Need

The image shows two side-by-side close-up views of a shiny silver frying pan on a white marbled surface. On the left side, the pan contains small pieces of white onion and pale yellow garlic being stirred with a woman’s wooden spatula, with soft steam rising. On the right side, the same pan now shows the onions and garlic slightly browned, mixed with small red chili pieces and topped with a heap of bright orange turmeric powder, as the woman’s wooden spatula stirs the ingredients. Photo taken with an iphone --ar 4:5 --v 7

Getting started with this Curry Rice with Cauliflower and Halloumi Recipe is easy because the ingredients are straightforward yet packed with flavor. Each one plays a crucial role in building the colorful, aromatic, and comforting character of the dish.

Halloumi (225g | 8 oz): Use firm halloumi, sliced and dried to get that perfect golden crust when fried.
Oil (2 tablespoons): Choose a neutral oil to allow the spices and halloumi to shine.
Onion (1 medium, diced): Adds a sweet, savory base that caramelizes slightly when cooked.
Salt (1/2 teaspoon, plus more to taste): Essential for balancing and enhancing all flavors.
Garlic (3 cloves, minced): Brings aromatic depth and a subtle pungency.
Ginger (1 inch chunk, grated): Adds warmth and a slight zing to complement the spices.
Red chili (1-2, sliced): Fresh heat that you can adjust to your spice preference.
Curry powder (1 tablespoon): The heart of the flavor – choose a blend that suits your taste.
Ground turmeric (1 teaspoon): For that beautiful golden color and earthy undertone.
Basmati rice (1 1/2 cups, rinsed): Fluffy and fragrant, it soaks up all the curry goodness.
Cauliflower (1 medium head, cut into florets): Adds mild crunch and soaks up the rich curry flavors.
Vegetable stock (3 1/2 cups): Makes the rice tender and infuses it with savory notes.
Spinach (3 cups): Adds freshness and a vibrant pop of green.
Spring onions (2, sliced): For a crisp, mild oniony crunch.
Fresh parsley (1/2 cup, chopped): Adds herbal brightness to lift the dish.
Lemon or lime slices: To squeeze over and add a burst of citrusy brightness at the end.

How to Make Curry Rice with Cauliflower and Halloumi Recipe

Step 1: Prepare and Fry the Halloumi

Start by slicing your halloumi into 1/2-inch thick pieces and patting them dry with paper towels to remove excess moisture. This helps achieve a beautiful golden crust when you fry them. Heat 1 tablespoon of oil in a large skillet over medium heat and fry the halloumi slices for 2-3 minutes on each side until perfectly golden and crispy. Remove from the pan and set aside to keep warm.

Step 2: Sauté the Aromatics

In the same pan, add the remaining tablespoon of oil and toss in the diced onion with 1/2 teaspoon salt. Cook it gently until it becomes soft and translucent, about 5 minutes. Then add minced garlic, grated ginger, and sliced red chili, stirring for another minute until fragrant. This step is key for building the intense flavor base the curry rice will rest on.

Step 3: Spice It Up

Sprinkle the curry powder and ground turmeric over the softened aromatics, stirring constantly for about 30 seconds. Toasting the spices in the hot oil helps release their essential oils, making the dish shine with warm, vibrant flavor and that gorgeous golden hue.

Step 4: Cook the Rice and Cauliflower

Add the rinsed basmati rice and cauliflower florets to the pan, stirring well to coat them with the spices and aromatics. Pour in the vegetable stock, bring everything to a boil, then reduce the heat to low, cover the pan, and let it simmer gently for about 15 minutes or until the rice is tender and the liquid is absorbed. Resist the temptation to lift the lid prematurely, as steam is the secret to perfectly fluffy curry rice.

Step 5: Stir in Greens and Finish

Once the rice and cauliflower are cooked through, gently fold in the fresh spinach leaves and sliced spring onions. Cover the pan again and let the residual heat wilt the spinach beautifully. Just before serving, sprinkle the chopped parsley over the top for a fresh herbaceous finish.

How to Serve Curry Rice with Cauliflower and Halloumi Recipe

A round white bowl filled with a colorful layered food dish. The bottom layer consists of small yellow scrambled pieces spread evenly. On top of this is a thick layer of white cubes with browned edges, looking like grilled tofu, arranged around the edges and middle. Another thick layer of chopped green herbs and sliced green onions sits piled in the center. A woman's hand is holding a wooden spoon, seen on the right side of the bowl, partly covered by the food. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A squeeze of fresh lemon or lime juice is the perfect finishing touch to this dish, adding a lively burst of citrus that cuts through the richness of the halloumi and the warmth of the curry spices. A scattering of extra parsley or some toasted nuts can add wonderful texture and freshness.

Side Dishes

This curry rice is hearty enough to be a main event but pairs beautifully with simple accompaniments like a cool cucumber raita or a lightly spiced lentil dal. A crisp side salad featuring cucumber, tomato, and red onion tossed with a tangy vinaigrette adds a refreshing balance.

Creative Ways to Present

For a crowd-pleaser, serve the Curry Rice with Cauliflower and Halloumi Recipe in colorful bowls, layering it with dollops of natural yogurt and a sprinkle of pomegranate seeds or toasted coconut flakes for a stunning texture and flavor contrast. Alternatively, make it into layered burrito bowls topped with avocado and pickled red onions for a modern twist.

Make Ahead and Storage

Storing Leftovers

You can store any leftover curry rice with cauliflower and halloumi in an airtight container in the refrigerator for up to 3 days. The halloumi might firm up slightly but reheats beautifully while the rice absorbs all those lovely flavors even more.

Freezing

This dish freezes well, but keep the halloumi separate if possible, as freezing can change its texture. Portion the rice and cauliflower curry into freezer-safe containers or bags and freeze for up to 2 months. Defrost overnight in the fridge before reheating gently on the stove.

Reheating

Reheat leftovers on the stovetop over medium-low heat, adding a splash of water or vegetable stock to prevent sticking and revive the rice’s fluffiness. Reheat fried halloumi in a separate pan to maintain its crispy texture, or briefly under a grill.

FAQs

Can I use other types of cheese instead of halloumi?

Halloumi’s unique texture and saltiness work perfectly in this recipe, but if you need a substitute, try paneer or a firm feta, keeping in mind the different melting properties and salt levels.

Is this recipe vegan-friendly?

This Curry Rice with Cauliflower and Halloumi Recipe isn’t vegan due to the halloumi cheese, but you can swap halloumi for grilled tofu or tempeh to keep it plant-based and still delicious.

Can I use brown rice or other rice varieties?

While basmati rice offers the best texture and fragrance here, you can swap in brown rice; just remember it will need a longer cooking time and possibly more liquid to cook through properly.

How spicy is the dish?

The heat level depends on the type and amount of chili you use. Start with one chili and adjust to your preference, removing seeds if you want less spice.

Can I prepare this recipe in advance for meal prep?

Absolutely! This dish is great for meal prep. Prepare it fully, store it in portions, and reheat as needed for a quick, flavorful meal during the week.

Final Thoughts

If you’re looking for a cozy, flavorful meal that never gets boring, give this Curry Rice with Cauliflower and Halloumi Recipe a try. It’s packed with color, texture, and bold spice that feels both exotic and approachable. Once you make it, it’s sure to become one of those beloved dishes you turn to again and again. Happy cooking!