Honey Curry Roasted Cauliflower with Grilled Halloumi and Crunchy Chickpeas

 

Ingredients:

For the Roasted Cauliflower:

1 medium cauliflower, cut into florets

2 tbsp olive oil

1 tbsp honey

1 tsp curry powder

½ tsp smoked paprika

½ tsp salt

¼ tsp black pepper

For the Crunchy Chickpeas:

1 can (15 oz) chickpeas, drained & rinsed

1 tbsp olive oil

1 tsp garlic powder

½ tsp cumin

½ tsp paprika

¼ tsp salt

For the Grilled Halloumi:

200g halloumi cheese, sliced

1 tsp olive oil

Garnish:

Fresh parsley or cilantro

Lemon wedges

Pomegranate seeds (optional)

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Instructions:

Step 1: Roast the Cauliflower

1. Preheat oven to 400°F (200°C).

2. Toss the cauliflower with olive oil, honey, curry powder, paprika, salt, and pepper.

3. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and caramelized.

Step 2: Make Crunchy Chickpeas

1. Pat the chickpeas dry with a paper towel.

2. Toss them with olive oil, garlic powder, cumin, paprika, and salt.

3. Spread on a separate baking sheet and roast for 25-30 minutes, shaking halfway, until crispy.

Step 3: Grill the Halloumi

1. Heat a grill pan or non-stick skillet over medium-high heat.

2. Brush halloumi slices with olive oil and grill for 1-2 minutes per side until golden brown.

Step 4: Assemble & Serve

1. Arrange the roasted cauliflower on a plate.

2. Scatter the crispy chickpeas on top.

3. Add the grilled halloumi slices.

4. Garnish with fresh parsley or cilantro and a squeeze of lemon.

5. Optional: Sprinkle pomegranate seeds for a burst of sweetness.

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This dish is sweet, smoky, crispy, creamy, and slightly salty—a perfect balance of flavors! Let me know if you’d like a variation or extra tips!