Salads > Salads for Special Diets > Low-Carb Salads (as main course) > Cauliflower Rice Salads

Mediterranean Cauliflower Rice Salad with Grilled Halloumi

A flavorful and filling low-carb salad featuring cauliflower rice, Mediterranean vegetables, herbs, and grilled halloumi cheese. This salad is packed with healthy fats and protein, making it a perfect main course for a low-carb lifestyle. Enjoy a vibrant and satisfying meal that's both nutritious and delicious.

Prep Time
20 minutes
Cook Time
10 minutes
Servings
4
Ingredients
  • 1 large head Cauliflower rice
  • 200 g Halloumi cheese
  • 3 tablespoons Olive oil
  • 1 medium Red bell pepper
  • 1/2 medium Cucumber
  • 1 cup Cherry tomatoes
  • 1/4 small Red onion
  • 1/4 cup Kalamata olives
  • 1/4 cup Fresh parsley
  • 2 tablespoons Fresh mint
  • 2 tablespoons Lemon juice
  • 1/2 teaspoon Dried oregano
  • to taste Salt
  • to taste Black pepper

Prepare the Cauliflower Rice

If using a whole head of cauliflower, remove the core and chop it into florets. Place the florets in a food processor and pulse until it resembles rice-sized pieces. You can also use a box grater to grate the cauliflower. Alternatively, use pre-riced cauliflower from the store to save time.

Cook the Cauliflower Rice

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cauliflower rice and cook for 5-7 minutes, or until slightly tender. Be careful not to overcook it, as you want it to retain some texture. Season with salt and pepper to taste. Remove from skillet and let cool.

Prepare the Vegetables

Dice the red bell pepper, cucumber, and red onion. Halve the cherry tomatoes. Roughly chop the fresh parsley and mint.

Grill the Halloumi

Cut the halloumi cheese into slices about 1/4 inch thick. Heat 1 tablespoon of olive oil in the same skillet over medium-high heat. Grill the halloumi slices for 2-3 minutes per side, or until golden brown and slightly softened. Remove from the skillet and set aside.

Assemble the Salad

In a large bowl, combine the cooled cauliflower rice, diced red bell pepper, cucumber, cherry tomatoes, red onion, Kalamata olives, parsley, and mint. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, oregano, salt, and pepper. Pour the dressing over the salad and toss to combine. Top with the grilled halloumi slices. Serve immediately or chill for later.

Nutrition Facts Estimated per 100g of product

Note: These values are estimates and may vary based on specific ingredients and preparation methods.

Calories: 150-200 kcal
Protein: 8-10g
Fat: 10-14g
Net Carbs: 5-7g

Other Considerations for Nutrition

This salad is a good source of healthy fats, protein, and fiber. Halloumi cheese is relatively high in sodium, so use it sparingly if you are watching your sodium intake. To reduce sodium further, rinse the olives before adding them to the salad.

← Low-Carb Salmon Avocado Salad Mediterranean Quinoa Salad with Crispy Tofu →

FAQ

  • Can I make this salad ahead of time?

    Yes, you can prepare the salad ahead of time, but it's best to add the dressing just before serving to prevent the cauliflower rice from becoming soggy. The grilled halloumi is best served fresh, but you can reheat it briefly before adding it to the salad.
  • Can I substitute the halloumi cheese?

    Yes, if you don't have halloumi, you can use feta cheese, grilled chicken, or tofu as a substitute.
  • Can I add other vegetables?

    Absolutely! Feel free to add other vegetables such as zucchini, yellow bell pepper, or artichoke hearts.