Honey Curry Roasted Cauliflower with Grilled Halloumi and Crunchy Chickpeas

Honey Curry Roasted Cauliflower with Grilled Halloumi and Crunchy Chickpeas.

Why You’ll Love This Recipe.

The combination of sweet, spicy, and salty elements creates a complex flavor profile. Textural contrasts between the soft cauliflower, chewy halloumi, and crunchy chickpeas provide a satisfying eating experience. The recipe utilizes straightforward roasting and grilling techniques for reliable results.

Ingredients.

1 large head of cauliflower

1 can (15 ounces) chickpeas

1 block (8-9 ounces) halloumi cheese

3 tablespoons olive oil

2 tablespoons honey

1 tablespoon curry powder

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/4 teaspoon salt

Fresh parsley or cilantro (for garnish)

Step by Step

Instructions.

Preheat the oven to 400°F (200°C).

Drain and rinse the chickpeas. Pat them dry thoroughly with a clean kitchen towel or paper towels.

Remove the leaves and core from the cauliflower, then cut it into florets of uniform size.

In a large bowl, whisk together the olive oil, honey, curry powder, smoked paprika, garlic powder, black pepper, and salt.

Add the cauliflower florets and dried chickpeas to the bowl with the honey-curry glaze. Toss until everything is evenly coated.

Spread the cauliflower and chickpeas in a single layer on a large, rimmed baking sheet.

Roast for 25-30 minutes, or until the cauliflower is tender and the chickpeas are crispy. Stir halfway through the cooking time.

While the cauliflower roasts, slice the halloumi cheese into 1/2-inch thick slices.

Heat a grill pan or non-stick skillet over medium-high heat. Cook the halloumi slices for 2-3 minutes per side, until golden brown grill marks appear.

To serve, arrange the roasted cauliflower and chickpeas on a platter. Top with the grilled halloumi slices and garnish with fresh herbs.

Enjoy !