Cauliflower-Halloumi Lentil Skillet

Tender Cauliflower and green Lentils simmered in a light Tomato Sauce with a touch of Greek Yogurt, then finished with golden Halloumi and fresh Parsley for a simple, protein-rich skillet meal for two.

Ingredients

  • 1 small head Cauliflower, cut into small florets
  • 150 g Green Lentils, rinsed
  • 120 g Halloumi, cut into cubes
  • 2 cloves Garlic, minced
  • 180 ml Tomato Sauce with no added sugar
  • 2 tbsp Greek Yogurt, low fat
  • 1 tsp Olive Oil
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Sweet Paprika
  • Salt, to taste
  • Black Pepper, to taste
  • 1 small handful Parsley, chopped
  • 1 handful Spinach, optional

Instructions

  1. Cook Green Lentils in a small pot with plenty of water for about 20 minutes until tender but still holding shape. Drain and set aside.
  2. Heat Olive Oil in a large skillet over medium heat, add Garlic and cook for 30 seconds.
  3. Add Cauliflower florets and sauté for 5 to 6 minutes until lightly golden.
  4. Stir in the cooked Lentils, Cumin, Paprika, salt, and Black Pepper.
  5. Pour in Tomato Sauce and 3 tbsp water. Cover and simmer on low for 8 to 10 minutes, until Cauliflower is tender.
  6. Stir in Greek Yogurt and Spinach if using, letting it wilt gently.
  7. Push the mixture aside, add Halloumi cubes to the empty side and pan-fry 2 to 3 minutes per side until golden.
  8. Fold everything together, sprinkle with Parsley, and serve warm.

Notes

  • Green Lentils hold their shape better than red lentils and create a pleasant firm texture.
  • Cook the Lentils ahead and refrigerate up to 3 days for a faster weeknight meal.
  • A splash of extra Greek Yogurt softens the sauce without weighing it down.
  • Cut Cauliflower into small florets so they cook quickly and absorb more flavor.
  • Add a splash of water if the skillet looks dry during simmering.

Variations

  • Replace part of the Halloumi with Feta for a softer, lighter finish.
  • Add Zucchini or Leek for extra vegetables and volume.
  • Use Puy Lentils for an even firmer texture and nuttier flavor.
  • Crack 2 Eggs on top during the last few minutes, cover, and cook until just set.
  • Use Fresh Dill instead of Parsley for a milder herb note.
  • Serve with a small side of Millet or Barley for slow-release carbohydrates.

Fun Facts

  • Cauliflower comes in purple, orange, and green varieties — the orange one contains 25 times more Vitamin A than the white version.
  • Halloumi has been made in Cyprus for centuries and is one of the few cheeses that does not melt when heated, thanks to its high melting point.
  • Lentils are one of the oldest cultivated crops, with archaeological evidence of consumption dating back over 9,000 years in the Near East.
  • The name Cauliflower comes from the Latin caulis (cabbage) and floris (flower).
  • Parsley was considered sacred by the ancient Greeks, who used it to crown victors at athletic games rather than eating it.