Honey Curry Roasted Cauliflower with Grilled Halloumi and Crunchy Chickpeas

Servings: 4

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Prep Time: 15 minutes

Cook Time: 35 minutes

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 (400g) chickpeas, drained and rinsed

1 tbsp olive oil

½ tsp paprika

½ tsp cumin

Pinch of salt

For the Grilled Halloumi:

200g halloumi cheese, sliced into 1 cm thick pieces

1 tsp olive oil

Toppings:

2 tbsp sliced almonds, toasted

Fresh parsley, chopped

Lemon wedges (optional)

Instructions:

Preheat Oven:

Preheat the oven to 200°C (400°F) and line two baking trays with parchment paper.

Prepare Cauliflower:

In a large bowl, mix olive oil, honey, curry powder, smoked paprika, turmeric, salt, and pepper.

Add cauliflower florets and toss until evenly coated.

Spread the cauliflower on one of the trays in a single layer.

Prepare Chickpeas:

Pat chickpeas dry with a paper towel.

Toss them with olive oil, paprika, cumin, and salt.

Spread the chickpeas on the second tray.

Roast:

Place both trays in the oven.

Roast the chickpeas for 25–30 minutes, shaking the tray halfway through.

Roast the cauliflower for 30–35 minutes, until golden and tender.

Grill Halloumi: