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 pepper, to taste
For the Crunchy Chickpeas:
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp olive oïl
½ tsp garlic powder
½ tsp smoked paprika
¼ tsp salt
For the Grilled Halloumi:
7 oz (200g) halloumi cheese, sliced
1 tsp olive oil
For Serving:
2 tbsp Greek yogurt or tahini sauce
1 tbsp chopped fresh parsley or cilantro
Lemon wedges
Instructions:
- Prepare the Cauliflower:
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix olive oil, honey, curry powder, smoked paprika, turmeric, salt, and pepper.
- Add the cauliflower florets and toss until well coated.
- Spread the cauliflower on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, flipping halfway through, until golden and tender.
- Make the Crunchy Chickpeas:
- While the cauliflower is roasting, dry the chickpeas with a paper towel.
- Toss them with olive oil, garlic powder, smoked paprika, and salt.
- Spread them on a separate baking sheet and roast for 20-25 minutes until crispy. Stir halfway through for even crisping.
- 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 on each side until golden and slightly crispy.
- Assemble and Serve:
- Arrange the roasted cauliflower on a serving plate.
- Add the crunchy chickpeas and grilled halloumi.
- Drizzle with Greek yogurt or tahini sauce.
- Garnish with fresh parsley or cilantro and serve with lemon wedges.
Enjoy your Honey Curry Roasted Cauliflower with Grilled Halloumi and Crunchy Chickpeas!