Cheesy Cauliflower Bowls

This Greek-inspired recipe combines cauliflower and fresh halloumi cheese for the perfect side dish.

Considering going Grain-Free? Try this Zucchini “Pasta” with Mint Pesto Recipe.

In this Greek-inspired side dish, cauliflower takes on a couscous-like texture, while each cup saves you 30 grams of carbohydrates and 2 servings of grains over wheat-based couscous—and adds all of your daily vitamin C.


  • 1 pint cherry tomatoes, halved
  • 3 tbsp olive oil, divided
  • Juice of 1 large lemon
  • 1 tsp grainy mustard
  • 1/2 tsp honey
  • 2 tbsp capers
  • Handful of fresh chopped dill
  • 1 head cauliflower, cut into florets
  • 8 oz halloumi cheese, sliced into ¼” slices


Heat oven to 400°F. Drizzle tomatoes with 1/2 tbsp olive oil and roast on a baking sheet until soft, 10 minutes.

In a bowl, whisk together 2 tbsp oil, lemon juice, mustard, honey, capers, and dill to make a dressing; season with salt and black pepper.

In a food processor fitted with an S-blade, pulse cauliflower until it resembles couscous. In a large sauté pan over medium-high, heat 1/2 tbsp oil; cook cauliflower until golden brown, about 5 minutes.

In a medium nonstick frying pan over medium heat, cook halloumi, turning once, until both sides are golden brown, 6 minutes.

Divide cauliflower mixture among 6 bowls and top with halloumi, roasted tomatoes, and dressing.

See also Vegan Creamy Cauliflower Soup With Garlic Kale Drizzle

Nutrition Information

  • Serving Size: 6
  • Calories: 224
  • Carbohydrate Content: 8 g
  • Fat Content: 17 g
  • Fiber Content: 3 g
  • Protein Content: 10 g
  • Saturated Fat Content: 8 g