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 oil
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
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Instructions
1. Prepare the Cauliflower:
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, mix olive oil, honey, curry powder, smoked paprika, turmeric, salt, and pepper.
3. Add the cauliflower florets and toss until well coated.
4. Spread the cauliflower on a baking sheet lined with parchment paper.
5. Roast for 25-30 minutes, flipping halfway through, until golden and tender.
2. Make the Crunchy Chickpeas:
1. While the cauliflower is roasting, dry the chickpeas with a paper towel.
2. Toss them with olive oil, garlic powder, smoked paprika, and salt.
3. Spread them on a separate baking sheet and roast for 20-25 minutes until crispy. Stir halfway through for even crisping.
3. Grill the Halloumi:
1. Heat a grill pan or non-stick skillet over medium heat.
2. Brush the halloumi slices with olive oil.
3. Grill for 2-3 minutes on each side until golden and slightly crispy.
4. Assemble and Serve:
1. Arrange the roasted cauliflower on a serving plate.
2. Add the crunchy chickpeas and grilled halloumi.
3. Drizzle with Greek yogurt or tahini sauce.
4. Garnish with fresh parsley or cilantro and serve with lemon wedges.
Enjoy your Honey Curry Roasted Cauliflower with Grilled Halloumi and Crunchy Chickpeas!