Honey Curry Roasted Cauliflower with Grilled Halloumi and Crunchy Chickpeas
Honey Curry Roasted Cauliflower with Grilled Halloumi and Crunchy Chickpeas is a mouthwatering combination of bold flavors and textures. The cauliflower is roasted to perfection with a sweet and spicy honey curry glaze, offering a caramelized richness. Grilled halloumi adds a savory, slightly crispy edge, while crunchy chickpeas bring a satisfying crunch. This dish is a perfect balance of heat, sweetness, and umami, making it a showstopper for any meal—whether served as a main or side. It’s a vibrant, delicious, and wholesome dish that will leave you craving more.
Ingredients:
1 medium cauliflower, cut into florets
2 tbsp olive oil
1 tbsp honey
1 tsp curry powder
½ tsp smoked paprika
½ tsp turmeric
Salt and pepper to taste
For the Crunchy Chickpeas:
1 can (400g) chickpeas, drained and rinsed
1 tbsp olive oil
½ tsp paprika
½ tsp cumin
Pinch of salt
For the Grilled Halloumi:
200g halloumi cheese, sliced into 1 cm thick pieces
1 tsp olive oil
Toppings:
2 tbsp sliced almonds, toasted
Fresh parsley, chopped
Lemon wedges (optional)
Instructions:
Preheat Oven:
Preheat the oven to 200°C (400°F) and line two baking trays with parchment paper.
Prepare Cauliflower:
In a large bowl, mix olive oil, honey, curry powder, smoked paprika, turmeric, salt, and pepper.
Add cauliflower florets and toss until evenly coated.
Spread the cauliflower on one of the trays in a single layer.
Prepare Chickpeas:
Pat chickpeas dry with a paper towel.
Toss them with olive oil, paprika, cumin, and salt.
Spread the chickpeas on the second tray.
Roast:
Place both trays in the oven.
Roast the chickpeas for 25–30 minutes, shaking the tray halfway through.
Roast the cauliflower for 30–35 minutes, until golden and tender.
Grill Halloumi:
Heat a non-stick grill pan or skillet over medium heat.
Brush halloumi slices lightly with olive oil.
Grill for 2–3 minutes per side until golden and crisp.
Toast Almonds:
In a dry skillet, toast sliced almonds over low heat until lightly browned, about 2–3 minutes.
Assemble:
Arrange roasted cauliflower on a serving platter.
Top with grilled halloumi slices, crunchy chickpeas, toasted almonds, and fresh parsley.
Serve with a squeeze of lemon if desired.
TIPS:
Cut Cauliflower Evenly: To ensure the cauliflower roasts evenly, try to cut the florets into similar-sized pieces. This will help them cook at the same rate and get a consistent caramelization.
Don’t Overcrowd the Pan: When roasting cauliflower and chickpeas, spread them out in a single layer on the baking sheet. Overcrowding can cause them to steam rather than roast, leading to a less crispy texture.
Adjust the Spice Level: If you like your food spicy, feel free to add a pinch of cayenne pepper or a dash of chili powder to the honey curry glaze for an extra kick.
Crispy Chickpeas: For extra crunch, make sure to dry the chickpeas thoroughly before roasting. The drier they are, the crispier they will become in the oven.
Grill Halloumi on High Heat: Halloumi should be grilled on high heat for a short time (2–3 minutes per side) to get that nice char without melting. It’s naturally quite firm, so it won’t fall apart on the grill.
Add Fresh Herbs: For extra flavor and color, top the dish with fresh herbs like cilantro, parsley, or mint. It’ll brighten up the dish and add a fresh contrast to the richness of the roasted cauliflower and halloumi.
Serve Immediately: Halloumi can become a bit chewy if it sits for too long, so serve the dish right after grilling it to keep the texture at its best.
Customize the Sauce: Feel free to mix up the honey curry glaze. Add a touch of yogurt or coconut milk to make it creamier, or a splash of lime juice for an extra tangy punch.