Here’s a complete recipe for Honey Roasted Cauliflower with Grilled Halloumi and Crunchy Chickpeas, perfect as a main or hearty side.
🧄 Honey Roasted Cauliflower with Grilled Halloumi and Crunchy Chickpeas
🍽️ Serves: 2–4
⏱️ Prep Time: 15 min | Cook Time: 30–35 min
📝 Ingredients:
For the honey roasted cauliflower:
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1 medium head of cauliflower, cut into florets
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2 tbsp olive oil
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1 tbsp honey
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1/2 tsp smoked paprika
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Salt & pepper, to taste
For the crispy chickpeas:
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1 can (15 oz) chickpeas, drained, rinsed & patted very dry
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1 tbsp olive oil
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1/2 tsp cumin
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1/2 tsp garlic powder
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Salt, to taste
For the grilled halloumi:
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7 oz halloumi cheese, sliced into 1/2-inch thick pieces
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1 tsp olive oil (for grilling)
Optional toppings:
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Fresh parsley or mint, chopped
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A drizzle of tahini, yogurt sauce, or extra honey
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Lemon wedges, for squeezing
👩🍳 Instructions:
1. Roast the cauliflower:
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Preheat oven to 425°F (220°C).
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In a large bowl, toss cauliflower with olive oil, honey, smoked paprika, salt, and pepper.
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Spread on a baking sheet lined with parchment.
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Roast for 25–30 minutes, flipping halfway, until golden and caramelized.
2. Crisp the chickpeas:
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While the cauliflower roasts, toss the chickpeas with olive oil, cumin, garlic powder, and salt.
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Spread on another baking sheet and roast for 20–25 minutes, shaking halfway, until golden and crispy.
💡 Pro tip: For extra crunch, leave them in the oven (turned off) for 5–10 minutes after roasting.
3. Grill the halloumi:
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Heat a nonstick skillet or grill pan over medium heat.
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Add a little olive oil and grill the halloumi slices for 1–2 minutes per side, until golden and slightly crisp.
4. Assemble:
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On a platter or individual plates, layer the honey-roasted cauliflower, grilled halloumi, and crispy chickpeas.
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Top with herbs, a drizzle of tahini or honey, and lemon juice if desired.
🍽️ Serving Suggestions:
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Serve over couscous, quinoa, or arugula for a full meal.
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Add pickled red onions or pomegranate seeds for extra flavor pops.