Honey Curry Roasted Cauliflower with Grilled Halloumi and Crunchy Chickpeas

Step-by-Step Instructions

1. Preheat the Oven
   Preheat to 200°C (400°F) and line two baking trays with parchment paper.
2. Prepare the Cauliflower

• In a large bowl, combine olive oil, honey, curry powder, smoked paprika, turmeric, salt, and pepper.
• Toss the cauliflower florets in the mixture until evenly coated.
• Spread cauliflower on one tray in a single layer.

3. Prepare the Chickpeas

• Pat chickpeas dry with a paper towel.
• Toss with olive oil, paprika, cumin, and salt.
• Spread on the second tray in a single layer.

4. Roast

• Place both trays in the oven.
• Roast chickpeas for 25–30 minutes, shaking the tray halfway through.
• Roast cauliflower for 30–35 minutes until golden and tender.

5. Grill the Halloumi

• Heat a non-stick grill pan or skillet over medium heat.
• Brush halloumi slices lightly with olive oil.
• Grill 2–3 minutes per side until golden and crisp.

6. Toast Almonds

• In a dry skillet over low heat, toast sliced almonds until lightly browned, about 2–3 minutes.

7. Assemble the Dish

• Arrange roasted cauliflower on a serving platter.
• Top with grilled halloumi slices, crunchy chickpeas, toasted almonds, and fresh parsley.
• Serve with a squeeze of lemon if desired.

Serving Suggestions