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
-
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.
