This low carb roasted cauliflower halloumi salad recipe combines the saltiness of Halloumi cheese in a citrus, basil and caper dressing. It is a hearty and uplifting dish that will make you reach for another portion.
This cauliflower halloumi salad is a great low carb and gluten free dish for spring and summer with the zesty flavours of the lemon dressing. The basil brings a distinctive flavour but the capers are the ingredient that lifts this recipe to a salty, sharp savoury dish.
WHAT IS HALLOUMI CHEESE?
Halloumi cheese is from Cyprus and is made from cows, goats or sheep's milk. It has a firm texture that can be cooked at a high heat without melting. It's a great cheese for grilling.
Halloumi cheese has zero carbohydrates, 7g protein and 9g fat per 100 gram serving.
Halloumi cheese can be purchased in many large stores and delicatessens. Alternatives to halloumi are Paneer cheese and Queso Blanco.
I just love capers in salad dressings and have another warm cauliflower and lemon salad dish which is also easy to make. Capers enliven any dish or sauce with a sharp piquant taste. If you enjoy tartar sauce you will enjoy a dish with capers in it is my general rule of thumb.
When shopping in the large “Costco” type supermarkets I always keep an eye out for a large jar of capers as they last a long time in the fridge. I like to have them on hand to add to dishes for a little extra something. Plus, they are an essential ingredient for the olive and cheese bread dish that I just adore.
Sumac was added to give the dish a little extra zest flavour. Although it's not essential as not every supermarket stocks this. If you do have it, sprinkle some on your salads to give it a slight lift or over your morning eggs is also another treat.
HOW TO MAKE CAULIFLOWER HALLOUMI SALAD
This is an easy recipe to make that is made in 3 parts.
- Roast the cauliflower (you could air fry the florets too).
- Grill the Halloumi slices.
- Make the dressing.
Cauliflower florets are roasted. We drizzle ours in olive oil and season with salt and pepper.
The halloumi cheese is sliced and grilled on a griddle pan, skillet or even can be cooked on the BBQ.
Mix the caper, basil and lemon dressing and add to the roasted cauliflower and grilled halloumi.
HOW TO SERVE HALLOUMI SALAD
This low carb cauliflower halloumi salad is preferable served warm. We both fightover the Halloumi slices in the serving dish, using our forks like swords to pick out the cheese.
If you have any leftover salad, store it in a sealed container and keep in the fridge. It is delicious served cold the next day and will last up to 2 days in the refrigerator. If you want to serve the leftovers warm, reheat in a skillet or microwave.
More low carb salad recipes
This cauliflower halloumi salad recipe was originally published in April 2017. The photographs and content have been updated but the recipe remains the same.
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Roasted Cauliflower Halloumi Salad
- 1 medium cauliflower cut into florets
- 1 250g Halloumi cheese cut into chunks
- 2 tablespoons olive oil
- ½ tablespoons Lemon juice
- 1 teaspoon sumac optional
- 2 tablespoons olive oil
- 1 clove garlic peeled & chopped
- 4 tablespoons Fresh basil chopped
- 2 tablespoons capers chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- Preheat the oven to 200C/400F degrees.
- Place the cauliflower on a baking tray lined with parchment paper. Drizzle with 1 tablespoon of the olive oil and season with salt & pepper. Roast for 20-30 minutes until golden, turning over half way through.
- Heat the tablespoon of olive oil in a frying pan or griddle pan. Fry the halloumi on a medium heat, turning over when golden, until all sides are cooked.
- Mix the dressing ingredients in a small mixing bowl and whisk.
- Place the roasted cauliflower and halloumi in a large bowl. Pour the dressing over and mix well.
- Serve warm or cold.