🍯 Honey Roasted Cauliflower with Grilled Halloumi & Crunchy Chickpeas

⭐ Ingredients

For the Cauliflower

• 1 medium cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tbsp honey
• ½ tsp paprika
• ½ tsp garlic powder
• Salt and black pepper, to taste

Crunchy Chickpeas

• 1 can (15 oz / 400 g) chickpeas, drained, rinsed & dried
• 1 tbsp olive oil
• ½ tsp cumin
• ½ tsp smoked paprika
• ¼ tsp chili powder (optional)
• Salt, to taste

Grilled Halloumi

• 7 oz (200 g) halloumi cheese, sliced
• 1 tsp olive oil

Optional Finishing Touch

• Lemon wedges
• Fresh parsley or cilantro, chopped
• Toasted sesame seeds or almonds

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🔥 Instructions

1. Roast the Cauliflower

1. Preheat oven to 200°C / 400°F.
2. Toss cauliflower with olive oil, honey, paprika, garlic powder, salt, and pepper.
3. Spread on a baking tray in a single layer.
4. Roast 25–30 minutes, turning once, until caramelized and tender.

2. Make Crunchy Chickpeas

1. Toss chickpeas with olive oil, cumin, smoked paprika, chili powder, and salt.
2. Add to a separate tray (or same tray halfway through cauliflower roasting).
3. Roast 20–25 minutes, shaking once, until golden and crispy.

3. Grill the Halloumi

1. Heat a non-stick pan or grill pan over medium heat.
2. Lightly brush halloumi with olive oil.
3. Grill 2–3 minutes per side until golden and crisp.

4. Assemble

• Plate roasted cauliflower
• Top with grilled halloumi slices
• Sprinkle crunchy chickpeas over the top
• Finish with lemon juice, herbs, and seeds if using

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🍽️ Serving Ideas

• Serve as a vegetarian main
• Add to grain bowls (quinoa, couscous, farro)
• Pair with a garlic yogurt or tahini drizzle

💡 Tips

• Swap honey for maple syrup for vegan cauliflower
• For extra heat, add harissa or chili oil
• Halloumi is best served hot and fresh