Here’s a vibrant and satisfying recipe for Honey Curry Roasted Cauliflower with Grilled Halloumi and Crunchy Chickpeas—a balanced vegetarian dish that’s packed with bold flavor, texture, and nutrition. It makes a perfect main or side!
🧄 Honey Curry Roasted Cauliflower with Grilled Halloumi & Crunchy Chickpeas
🥦 Ingredients:
For the Roasted Cauliflower:
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1 medium head cauliflower, cut into florets
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2 tbsp olive oil
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1 tbsp honey
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1½ tsp curry powder (mild or hot, your choice)
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½ tsp ground cumin
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Salt and pepper, to taste
For the Crunchy Chickpeas:
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1 can (15 oz) chickpeas, rinsed, drained, and dried thoroughly
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1 tbsp olive oil
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½ tsp smoked paprika
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¼ tsp garlic powder
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Salt, to taste
For the Grilled Halloumi:
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7 oz (200g) halloumi cheese, sliced
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1 tsp olive oil (optional, for brushing)
Optional Add-ons & Garnish:
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Fresh parsley or cilantro, chopped
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Greek yogurt or tahini drizzle
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Lemon wedges for serving
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Toasted pine nuts or pumpkin seeds (for extra crunch)
🔥 Instructions:
1. Roast the Cauliflower:
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Preheat oven to 425°F (220°C).
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In a large bowl, toss cauliflower florets with olive oil, honey, curry powder, cumin, salt, and pepper.
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Spread on a baking sheet lined with parchment. Roast for 25–30 minutes, flipping halfway, until golden and slightly crispy on the edges.
2. Crisp the Chickpeas:
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While cauliflower roasts, toss chickpeas with oil, paprika, garlic powder, and salt.
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Spread on another baking sheet and roast (or air fry) for 25–30 minutes, until crunchy and browned. Shake the pan occasionally for even crisping. (Tip: Roast them with the cauliflower if oven space allows.)
3. Grill the Halloumi:
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Heat a nonstick skillet or grill pan over medium-high heat.
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Grill halloumi slices for 1–2 minutes per side, until golden with grill marks. No need for oil unless your pan is dry.
4. Assemble & Serve:
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Arrange roasted cauliflower on a platter or bowl. Top with grilled halloumi and crunchy chickpeas.
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Garnish with herbs, a drizzle of yogurt or tahini, and lemon wedges.
🥗 Serving Ideas:
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Serve over couscous, quinoa, or a bed of greens for a full meal.
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Add pomegranate seeds for a pop of sweetness and color.
Would you like a vegan version or a spiced yogurt dip to go with it?