Honey Roasted Cauliflower with Grilled Halloumi and Crunchy Chickpeas

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Honey Roasted Cauliflower with Grilled Halloumi and Crunchy Chickpeas

This vibrant and hearty vegetarian dish brings together sweet, savory, and crunchy elements in one irresistible combination. Roasted cauliflower caramelized with honey, golden grilled halloumi cheese, and spiced crispy chickpeas create a mouthwatering medley that’s perfect as a main or a side. It’s satisfying, protein-rich, and packed with texture—everything you want in a wholesome, flavorful meal.

Why You’ll Love This Recipe

  • Naturally vegetarian and gluten-free
  • Quick and easy to prepare
  • Perfect for weeknight dinners or healthy meal prep
  • Delicious hot or at room temperature

Ingredients

For the roasted cauliflower:

  • 1 large head of cauliflower, cut into bite-sized florets
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • ½ teaspoon smoked paprika
  • Salt and black pepper, to taste

For the crunchy chickpeas:

  • 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
  • 1 tablespoon olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • Salt, to taste

For the grilled halloumi:

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

Optional garnishes:

  • Fresh parsley or mint, chopped
  • Pomegranate seeds
  • Lemon wedges

Instructions

Step 1: Roast the Cauliflower

Preheat your oven to 425°F (220°C). In a large bowl, toss the cauliflower florets with olive oil, honey, smoked paprika, salt, and pepper. Spread them on a baking sheet lined with parchment paper and roast for 25–30 minutes, turning halfway, until golden and tender.

Step 2: Crisp the Chickpeas

While the cauliflower is roasting, place the dried chickpeas on another baking tray. Toss with olive oil, cumin, garlic powder, and salt. Roast in the same oven for 20–25 minutes, shaking the pan occasionally, until crispy.

Step 3: Grill the Halloumi

Heat 1 teaspoon of olive oil in a nonstick skillet or grill pan over medium heat. Grill the halloumi slices for 1–2 minutes per side until golden brown.

Step 4: Assemble

Arrange the honey-roasted cauliflower on a serving platter. Top with grilled halloumi and crispy chickpeas. Garnish with fresh herbs, pomegranate seeds, and a squeeze of lemon juice if desired.

Serving Suggestions

This dish makes a delightful lunch or light dinner on its own, but it also pairs wonderfully with:

  • Warm pita or flatbread
  • A side of quinoa or couscous
  • A tangy yogurt sauce or tahini drizzle

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or skillet to maintain crispness.

 

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