This Honey Curry Roasted Cauliflower with Grilled Halloumi and Crunchy Chickpeas is a vibrant, hearty, and flavor-packed vegetarian dish that brings together bold spices, sweet-savory notes, and incredible textures. It’s a full meal that feels fresh and satisfying—and it’s just as good for lunch as it is for dinner.
Why You’ll Love This Recipe
I love how every bite of this dish offers something different—crispy chickpeas, tender spiced cauliflower, and salty, golden grilled halloumi. The honey curry glaze gives the cauliflower a sweet and earthy flavor that balances beautifully with the briny richness of the cheese. It’s healthy, packed with protein, and super simple to make on a sheet pan and grill (or stovetop).
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
for the cauliflower:
cauliflower, cut into florets
olive oil
honey
curry powder
salt and pepper
for the chickpeas:
canned chickpeas, drained and rinsed
olive oil
smoked paprika or cumin
salt
for the halloumi:
halloumi cheese, sliced
olive oil (for grilling or pan-searing)
optional toppings and garnishes:
lemon wedges
fresh parsley or cilantro
plain yogurt or tahini drizzle
directions
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I preheat the oven to 425°F (220°C).
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In a bowl, I toss the cauliflower florets with olive oil, honey, curry powder, salt, and pepper until evenly coated.
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I spread the cauliflower on one side of a baking sheet. On the other side, I toss the chickpeas with olive oil, smoked paprika, and salt, then spread them out in a single layer.
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I roast everything for 25–30 minutes, stirring halfway through, until the cauliflower is golden and the chickpeas are crispy.
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While that roasts, I heat a grill pan or skillet over medium heat, brush the halloumi slices with olive oil, and grill for 2–3 minutes per side until golden brown.
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I plate the roasted cauliflower and chickpeas with grilled halloumi and garnish with herbs, a squeeze of lemon, and a drizzle of yogurt or tahini if I want extra creaminess.
Servings and timing
This recipe serves 2–3 people as a main or 4 as a side. Prep time is about 10 minutes, and cook time is 25–30 minutes.
Variations
Sometimes I swap the curry powder for garam masala or ras el hanout for a different spice profile. When I want to bulk it up more, I serve it over cooked quinoa or couscous. I’ve also added roasted red onions or sweet potatoes for extra heartiness. For a vegan version, I skip the halloumi or use marinated tofu instead.
storage/reheating
I store leftovers in separate containers in the fridge for up to 3 days. The chickpeas lose their crunch but still taste great. To reheat, I pop everything back in the oven at 375°F until warmed through. I re-sear the halloumi if I want it crispy again, or just enjoy it cold.
FAQs
Can I make this recipe vegan?
Yes, I skip the halloumi or replace it with grilled tofu, and I use maple syrup instead of honey for the cauliflower.
What kind of curry powder should I use?
I usually go with a mild yellow curry powder, but I’ve also used spicy blends or even madras curry powder for more heat.
Can I air fry the chickpeas instead of roasting?
Yes, I’ve air-fried them at 400°F for about 12–15 minutes, shaking halfway through. They come out extra crunchy.
Is halloumi the only cheese that works?
Halloumi is ideal because it holds its shape when grilled. Paneer or thick slices of firm feta can be a decent alternative if pan-seared.
What can I serve this with?
I like it over a bed of greens, couscous, or quinoa. It’s also great wrapped in a pita with a yogurt sauce for a hearty wrap.
Conclusion
Honey Curry Roasted Cauliflower with Grilled Halloumi and Crunchy Chickpeas is a bold, colorful, and nourishing dish that brings major flavor with minimal effort. It’s the kind of meatless meal I love to come back to—easy, satisfying, and full of texture and spice. Whether I serve it for dinner or meal prep it for the week, it always delivers.
Print
Honey Curry Roasted Cauliflower with Grilled Halloumi and Crunchy Chickpeas
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2–3 servings (main) or 4 (as a side)
- Category: Dinner, Lunch
- Method: Roasted, Grilled
- Cuisine: Mediterranean, Middle Eastern-Inspired
- Diet: Vegetarian
Description
This Honey Curry Roasted Cauliflower with Grilled Halloumi and Crunchy Chickpeas is a bold, colorful vegetarian meal that’s packed with sweet-spicy flavor, protein, and texture. Roasted cauliflower glazed in honey and curry, crispy chickpeas, and golden seared halloumi come together on one plate for a nourishing and satisfying dish.
Ingredients
- For the cauliflower:
- 1 medium head cauliflower, cut into florets
- 2 tbsp olive oil
- 1 tbsp honey (or maple syrup for vegan option)
- 1–1½ tsp curry powder
- Salt and pepper, to taste
- For the chickpeas:
- 1 (15 oz) can chickpeas, drained, rinsed, and patted dry
- 1 tbsp olive oil
- 1/2 tsp smoked paprika or cumin
- Salt, to taste
- For the halloumi:
- 6–8 oz halloumi cheese, sliced
- Olive oil (for grilling or pan-searing)
- Optional toppings/garnish:
- Lemon wedges
- Fresh parsley or cilantro
- Drizzle of plain yogurt or tahini
Instructions
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Preheat oven to 425°F (220°C).
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In a bowl, toss cauliflower with olive oil, honey, curry powder, salt, and pepper.
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Spread cauliflower on one side of a baking sheet.
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Toss chickpeas with olive oil, smoked paprika, and salt. Spread on the other side of the baking sheet.
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Roast for 25–30 minutes, stirring halfway through, until cauliflower is golden and chickpeas are crisp.
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While roasting, heat a grill pan or skillet over medium heat. Brush halloumi with olive oil and grill 2–3 minutes per side until golden.
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Plate cauliflower, chickpeas, and grilled halloumi together. Garnish with herbs, lemon wedges, and a drizzle of yogurt or tahini if desired.
Notes
- Use maple syrup to make this recipe vegan.
- Swap curry powder for garam masala or ras el hanout for a flavor twist.
- Serve over quinoa, couscous, or in a wrap for a complete meal.
- Add roasted red onions or sweet potatoes for extra heartiness.
- For a dairy-free version, replace halloumi with grilled tofu.
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