Name: Honey Curry Roasted Cauliflower with Grilled Halloumi and Crunchy Chickpeas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 large cauliflower, cut into florets; 1 can (15 oz) chickpeas, drained, rinsed, and patted dry; 8 oz halloumi cheese, sliced; 3 tbsp olive oil, divided; 2 tbsp honey (or maple syrup for vegan); 2 tsp curry powder; 1 tsp garlic powder; 1 tsp paprika; Salt and black pepper, to taste; 1 tbsp lemon juice, for serving; Optional: fresh parsley or cilantro, for garnish

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This honey curry roasted cauliflower with grilled halloumi and crunchy chickpeas is a vibrant, flavorful dish that I love serving as a hearty vegetarian meal. The sweet and spiced cauliflower pairs beautifully with salty halloumi and crispy chickpeas, creating a plate that’s as satisfying as it is colorful.

Honey Curry Roasted Cauliflower with Grilled Halloumi and Crunchy Chickpeas

Why You’ll Love This Recipe

I like this recipe because it’s full of different textures and flavors. The honey balances the curry spice, the cauliflower roasts until caramelized, and the halloumi adds a savory, chewy bite. The crispy chickpeas bring crunch, making it feel complete without needing meat. It’s wholesome, exciting, and always a crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cauliflower (cut into florets)
canned chickpeas (drained and rinsed)
halloumi cheese (sliced)
olive oil
honey
curry powder
garlic powder
paprika
salt
black pepper
lemon juice (for serving)
optional: fresh parsley or cilantro for garnish

Directions

I preheat my oven to 425°F (220°C) and line a baking sheet with parchment paper.
I toss cauliflower florets with olive oil, honey, curry powder, garlic powder, salt, and pepper.
I spread the cauliflower on one side of the baking sheet.
I toss chickpeas with olive oil, paprika, salt, and pepper, then spread them on the other side of the sheet.
I roast everything for 25–30 minutes, shaking the pan halfway, until the cauliflower is caramelized and the chickpeas are crispy.
While that roasts, I heat a skillet and grill the halloumi slices for 1–2 minutes per side, until golden.
I serve the roasted cauliflower and chickpeas with the grilled halloumi on top, finishing with a squeeze of lemon juice and fresh herbs.

Servings and timing

This recipe makes about 4 servings. Prep time takes me 15 minutes, roasting is 30 minutes, and grilling the halloumi adds 5 minutes, so the dish is ready in about 50 minutes total.

Variations

Sometimes I drizzle tahini or yogurt sauce over the top for extra creaminess. If I want more spice, I add cayenne pepper or chili flakes to the cauliflower. For a heartier meal, I serve everything over couscous, quinoa, or rice.

storage/reheating

I store leftovers in the refrigerator for up to 3 days. To reheat, I roast the cauliflower and chickpeas again in the oven at 375°F (190°C) for 10 minutes to bring back crispiness. Halloumi is best freshly grilled, but I rewarm it in a skillet if needed.

FAQs

Can I make this vegan?

Yes, I swap the halloumi for tofu or a plant-based cheese and use maple syrup instead of honey.

Do I need to dry the chickpeas before roasting?

Yes, I pat them dry with a towel to help them crisp up in the oven.

Can I use frozen cauliflower?

Yes, I roast it straight from frozen, though it may take a little longer to caramelize.

What’s the best way to serve this dish?

I usually serve it as a main, but it also works as a side dish with grilled meats or a salad.

Can I grill the halloumi in advance?

I prefer grilling it just before serving since halloumi hardens as it cools.

Conclusion

I love making honey curry roasted cauliflower with grilled halloumi and crunchy chickpeas because it’s flavorful, colorful, and satisfying. The combination of sweet, salty, and spiced elements makes every bite exciting, and it’s a dish that works for both casual dinners and entertaining. It’s one of those recipes I keep coming back to when I want something wholesome but indulgent.