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  • Quick
  • Serves 2
  • 6 mins prep
  • 15 mins cook

Cauliflower fritter rolls with fried haloumi and lime emulsion

Meltingly soft haloumi and herby cauliflower fritters in a soft roll make for a magic meal.


Cauliflower fritter rolls with fried haloumi

  • 2 cups cooked cauliflower florets, chopped
  • 2 eggs, lightly beaten
  • 2 tbsp flour
  • 1 tsp baking powder
  • pinch of salt
  • 3 tbsp chopped spring onion
  • 2 tbsp chopped coriander leaves
  • 2 tbsp canola oil
  • 4 slices (100-150g) haloumi
  • 1 tbsp flour
  • 30 cm soft baguette
  • 6 stalks coriander with leaves
  • 1/2 an avocado, peeled and sliced
  • 1 lime, cut into wedges
  • lime emulsion (see recipe below)

Lime emulsion

  • 2 eggs, soft-boiled for 5 minutes, cooled and peeled
  • zest and juice of 2 limes
  • 4 tbsp vegetable stock, plus extra if needed
  • 100 ml grapeseed oil
  • pinch each salt and white pepper


Cauliflower fritter rolls with fried haloumi

  1. In a bowl, mix the first seven ingredients together until well combined.
  2. Heat oil in a large frying pan and fry spoonfuls of the cauliflower batter until golden.
  3. Lightly coat haloumi with flour, then fry in same oil until golden.
  4. Slice baguette horizontally (not all the way through). Smother base in lime emulsion, then layer fritters, coriander and avocado on top.
  5. Cut in half and add a squeeze of lime juice before serving or serve with lime wedges.

Lime emulsion

  1. Place eggs, all the zest, half the lime juice, and stock in a food processor. Blitz for about 30 seconds.
  2. Very slowly drizzle in the oil until you have an emulsion. Add more lime juice and stock if required. Season to taste.


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