Honey Roasted Cauliflower with Grilled Halloumi and Crunchy Chickpeas
Ingredients
For the Cauliflower:
1 medium cauliflower, cut into florets
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon curry powder
½ teaspoon smoked paprika
½ teaspoon turmeric
Salt and pepper to taste
For the Crunchy Chickpeas:
1 can (400g) chickpeas, drained and rinsed
1 tablespoon olive oil
½ teaspoon paprika
½ teaspoon ground cumin
Pinch of salt
For the Grilled Halloumi:
200g halloumi cheese, sliced
1 teaspoon olive oil (for grilling)
Preparation
- Preheat the oven to 200°C (392°F).
- Prepare the cauliflower:
In a large bowl, mix the cauliflower florets with olive oil, honey, curry powder, smoked paprika, turmeric, salt, and pepper. Spread them out on a baking tray lined with parchment paper and roast for 25–30 minutes, or until golden and tender, flipping halfway through. - Prepare the crunchy chickpeas:
Pat the chickpeas dry with a kitchen towel. Toss them with olive oil, paprika, cumin, and a pinch of salt. Spread them on another baking tray and roast in the oven (you can do this at the same time as the cauliflower) for 25–30 minutes, shaking the tray occasionally, until crispy. - Grill the halloumi:
Heat a grill pan or regular non-stick pan over medium-high heat. Brush the halloumi slices with a bit of olive oil and grill for 2–3 minutes on each side, until golden and slightly crispy. - Assemble the dish:
On a serving platter or individual plates, arrange the roasted cauliflower, top with grilled halloumi slices, and sprinkle over the crunchy chickpeas. Serve warm.