Honey Curry Roasted Cauliflower with Grilled Halloumi and Crunchy Chickpeas

 

Ingredients

For the Cauliflower:

• 1 medium cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp curry powder
• ½ tsp smoked paprika
• ½ tsp turmeric
• Salt and black pepper, to taste

For the Crunchy Chickpeas:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp cumin
• ¼ tsp garlic powder
• Salt, to taste

For the Grilled Halloumi:

• 7 oz (200g) halloumi cheese, sliced
• 1 tsp olive oil

For Serving:

• Fresh parsley or cilantro, chopped
• Lemon wedges
• Yogurt or tahini sauce (optional)

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Instructions

1. Prepare the Cauliflower:
   • Preheat your oven to 400°F (200°C).
   • In a large bowl, whisk together olive oil, honey, curry powder, smoked paprika, turmeric, salt, and black pepper.
   • Add the cauliflower florets and toss to coat evenly.
   • Spread the cauliflower on a baking sheet in a single layer.
   • Roast for 25-30 minutes, flipping halfway, until golden and tender.
2. Prepare the Crunchy Chickpeas:
   • While the cauliflower is roasting, pat the chickpeas dry with a paper towel.
   • In a bowl, toss the chickpeas with olive oil, smoked paprika, cumin, garlic powder, and salt.
   • Spread them on a separate baking sheet and roast for 20-25 minutes, shaking the pan occasionally, until crispy.
3. Grill the Halloumi:
   • Heat a grill pan or non-stick skillet over medium heat.
   • Brush the halloumi slices with olive oil.
   • Grill for 2-3 minutes per side until golden brown and slightly crispy.
4. Assemble the Dish:
   • Arrange the roasted cauliflower on a serving plate.
   • Top with grilled halloumi and crunchy chickpeas.
   • Garnish with fresh parsley or cilantro.
   • Serve with lemon wedges and yogurt or tahini sauce, if desired.

Enjoy!