Description
This honey curry roasted cauliflower with grilled halloumi and crunchy chickpeas is a vibrant vegetarian dish with sweet, spiced cauliflower, salty grilled halloumi, and crispy roasted chickpeas.
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
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss cauliflower florets with 2 tbsp olive oil, honey, curry powder, garlic powder, salt, and pepper. Spread on one side of the baking sheet.
- Toss chickpeas with 1 tbsp olive oil, paprika, salt, and pepper. Spread on the other side of the baking sheet.
- Roast for 25–30 minutes, shaking the pan halfway, until cauliflower is caramelized and chickpeas are crispy.
- While roasting, heat a skillet over medium heat and grill halloumi slices for 1–2 minutes per side, until golden.
- Serve roasted cauliflower and chickpeas topped with grilled halloumi. Finish with lemon juice and fresh herbs.
Notes
- Drizzle with tahini or yogurt sauce for extra creaminess.
- Add cayenne or chili flakes to the cauliflower for more spice.
- Serve over couscous, quinoa, or rice for a heartier meal.
- Dry chickpeas thoroughly before roasting for maximum crispiness.
- Grill halloumi just before serving, as it hardens when cooled.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 10g
- Sodium: 690mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 40mg
