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Step 1: Prepare the Roasted Cauliflower
Start by preheating your oven to 400°F (200°C). Place the cauliflower florets on a large baking sheet. In a small bowl, mix together the olive oil, honey, curry powder, cumin, salt, and pepper. Drizzle this mixture over the cauliflower and toss until every floret is evenly coated.
Roast the cauliflower in the oven for about 25-30 minutes, flipping halfway through, until the florets are tender and slightly browned. The honey and curry will caramelize, creating a beautiful golden color and enhancing the natural sweetness of the cauliflower.
Step 2: Make the Crunchy Chickpeas
While the cauliflower roasts, prepare the chickpeas. Pat the chickpeas dry with a paper towel, removing any excess moisture. This will help them crisp up in the oven.
In a medium bowl, toss the chickpeas with olive oil, paprika, garlic powder, salt, and pepper. Spread them out in an even layer on another baking sheet. Place them in the oven for about 20-25 minutes, or until they’re golden brown and crispy, shaking the pan occasionally to ensure they cook evenly. The chickpeas should have a nice crunch when they’re done.
Step 3: Grill the Halloumi
While your cauliflower and chickpeas are roasting, it’s time to grill the halloumi. Heat a grill pan or a regular skillet over medium-high heat and brush with a little olive oil. Once the pan is hot, place the halloumi slices in the pan and cook for about 2-3 minutes per side, or until golden grill marks appear and the cheese is soft and warm.
If desired, drizzle some fresh lemon juice over the halloumi for added zest before removing it from the pan.
Step 4: Assemble the Dish
Once everything is cooked, it’s time to assemble your dish. Place the roasted cauliflower on a serving platter or individual plates. Arrange the grilled halloumi slices on top and sprinkle the crunchy chickpeas all around.
For added freshness and flavor, garnish with chopped cilantro or parsley. If you’d like to add a bit of sweetness or extra creaminess, drizzle a little extra honey or tahini over the top. A handful of pomegranate seeds will also add a burst of color and a tangy-sweet pop!
Enjoy!
Now you’re ready to enjoy a bowl of Honey Curry Roasted Cauliflower with Grilled Halloumi and Crunchy Chickpeas. The combination of sweet, spicy, and savory flavors will delight your taste buds, while the varied textures—tender cauliflower, crispy chickpeas, and grilled halloumi—create a satisfying and delicious experience in every bite.
Tips and Variations
- Vegan Version: If you’re looking for a vegan-friendly alternative, swap the halloumi for grilled tofu or a plant-based cheese. You can also replace honey with maple syrup for a fully plant-based recipe.
- Spice Level: Adjust the amount of curry powder and paprika according to your preference. If you like more heat, add some chili flakes to the cauliflower or chickpeas.
- Add Greens: Serve this dish on a bed of greens such as arugula or spinach for an added layer of freshness and nutrition.
- Meal Prep: This dish stores well in the fridge for up to 3-4 days, making it perfect for meal prep. The cauliflower and chickpeas can be reheated, and the halloumi can be served cold or grilled again for extra crispiness.
Final Thoughts
Honey Curry Roasted Cauliflower with Grilled Halloumi and Crunchy Chickpeas is a beautiful combination of flavors and textures that is perfect for any meal. Whether you’re serving it as a hearty side dish or a satisfying main course, it’s sure to impress with its bold, rich flavors and nourishing ingredients. Try it out next time you’re craving something healthy, delicious, and a little bit different!
