Honey Curry Roasted Cauliflower with Grilled Halloumi and Crunchy Chickpeas

Looking for a dish that’s bursting with flavor, texture, and color? This Honey Curry Roasted Cauliflower with Grilled Halloumi and Crunchy Chickpeas is the perfect combination of sweet, savory, spicy, and nutty—all on one plate. It’s vegetarian, protein-packed, and perfect for weeknight dinners or a special weekend feast.

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Why This Recipe Works

The beauty of this dish is the balance of textures and flavors:

• Cauliflower roasted with honey and curry powder becomes tender and caramelized, giving a rich, slightly sweet base.

• Halloumi is grilled until golden, adding a salty, chewy contrast.

• Chickpeas are roasted until crispy, bringing a satisfying crunch that keeps every bite interesting.

• A drizzle of honey and a squeeze of lemon at the end ties all the flavors together with a subtle brightness.

It’s essentially a complete meal in a bowl, offering vegetables, protein, and fiber in every bite.

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Ingredients You’ll Need

For the Cauliflower:

• 1 medium cauliflower, cut into florets

• 2 tbsp olive oil

• 1 tbsp honey

• 1 tsp curry powder

• Salt and pepper, to taste

For the Chickpeas:

• 1 can chickpeas, drained and rinsed

• 1 tsp smoked paprika

• 1/2 tsp cumin

• 1 tbsp olive oil

• Salt and pepper, to taste

For the Halloumi:

• 200g halloumi, sliced

• 1 tsp olive oil

Optional Garnish:

• Fresh herbs (cilantro or parsley)

• Lemon wedges

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Step-by-Step Instructions

1. Roast the Cauliflower

1. Preheat your oven to 200°C (400°F).

2. Toss the cauliflower florets with olive oil, honey, curry powder, salt, and pepper.

3. Spread on a baking tray and roast for 25–30 minutes, flipping halfway through, until golden and tender.

2. Roast the Chickpeas

1. Pat the chickpeas dry with a paper towel.

2. Toss with olive oil, smoked paprika, cumin, salt, and pepper.

3. Spread on a separate tray and roast for 20–25 minutes, shaking halfway through, until crunchy.

3. Grill the Halloumi

1. Heat a non-stick grill pan or skillet over medium heat.

2. Brush halloumi slices with olive oil.

3. Grill for 2–3 minutes per side until golden brown and slightly crispy.

4. Assemble the Dish

1. Arrange the roasted cauliflower on a serving plate.

2. Sprinkle the crispy chickpeas on top.

3. Lay the grilled halloumi over the cauliflower.

4. Garnish with fresh herbs and a squeeze of lemon.

5. Drizzle with a little extra honey if desired.

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Tips for the Best Result

• Don’t overcrowd the roasting tray: For crispy cauliflower and chickpeas, make sure air can circulate around them.

• Use firm halloumi: It holds its shape better when grilled and develops that perfect golden crust.

• Adjust spice to taste: If you like it spicier, add a pinch of chili powder or cayenne to the cauliflower.

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Why You’ll Love It

This recipe is:

• Vegetarian-friendly but packed with protein from chickpeas and halloumi.

• Quick to make, taking under an hour from start to finish.

• Flexible: Serve with rice, quinoa, or flatbreads for a heartier meal.

• A feast for the senses: Crunchy, creamy, sweet, savory, and aromatic all at once.

Whether you’re cooking for family, friends, or just yourself, this Honey Curry Roasted Cauliflower with Grilled Halloumi and Crunchy Chickpeas is a dish that impresses without the fuss. It’s comfort food with a twist—healthy, colorful, and irresistible.