Photo of Cauliflower tabbouleh with griddled halloumi by WW

Cauliflower tabbouleh with griddled halloumi

Points® value
Total Time
23 min
15 min
8 min
This wheat-free version of the classic Middle Eastern salad is topped with delicious halloumi cheese.


Cauliflower, Raw

800 g

Calorie controlled cooking spray

4 spray(s)

Cherry Tomatoes

300 g, halved


1 individual, extra large, diced

Olives, in Brine

20 individual

Parsley, fresh

1 tablespoon(s)

Mint, Fresh

1 tablespoon(s)

Lemon Juice, Fresh

20 ml

Light Halloumi

250 g, cut into 12 slices


  1. Roughly chop the cauliflower and place in a food processor. Blitz until it resembles couscous.
  2. Mist a large frying pan with cooking spray and set over a medium heat. Fry the cauliflower for 3-4 minutes, until it has started to soften. Set aside to cool.
  3. When cool, add the tomatoes, cucumber, olives, parsley, mint and lemon juice and stir well to combine. Season well.
  4. Cut the halloumi into 12 slices. Spray a frying pan or griddle pan with calorie controlled spray and fry the halloumi for a couple of minutes on each side, until golden. Serve the halloumi with the salad.