Here’s a vibrant, flavor-packed dish that’s perfect as a vegetarian main or hearty side:
Honey-Roasted Cauliflower with Grilled Halloumi & Crunchy Chickpeas.
It’s sweet, salty, crispy, and packed with texture — the kind of dish that disappears fast from the table.
🥗🔥 Honey-Roasted Cauliflower with Grilled Halloumi & Crunchy Chickpeas
Serves: 4
Prep Time: 15 min
Cook Time: 30–35 min
Total Time: ~45 min
🧂 Ingredients
For the Honey-Roasted Cauliflower:
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1 large head cauliflower, cut into florets
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2 tbsp olive oil
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2 tbsp honey
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1 tsp smoked paprika (or regular)
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½ tsp garlic powder
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Salt & pepper to taste
For the Crunchy Chickpeas:
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1 can (15 oz) chickpeas, drained, rinsed, and patted dry
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1 tbsp olive oil
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½ tsp cumin
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½ tsp paprika
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¼ tsp chili powder or cayenne (optional)
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Salt to taste
For the Grilled Halloumi:
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8 oz (225g) halloumi cheese, sliced into ½-inch thick pieces
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1 tsp olive oil (for grilling or pan-frying)
Optional Garnishes:
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Fresh parsley or mint, chopped
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Lemon wedges
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Pomegranate seeds or chopped dates for a sweet twist
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Drizzle of tahini or yogurt sauce (see below)
🍳 Instructions
1. Roast the Cauliflower:
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Preheat oven to 425°F (220°C).
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Toss cauliflower with olive oil, honey, paprika, garlic powder, salt, and pepper.
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Spread on a lined baking sheet.
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Roast for 25–30 minutes, tossing halfway, until golden and tender with crispy edges.
2. Crisp the Chickpeas:
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While cauliflower roasts, toss chickpeas with oil and spices.
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Spread on a second baking sheet or air fry at 400°F (200°C) for 20–25 minutes until crispy, shaking halfway.
🔥 Shortcut: Use store-bought crispy chickpeas if you’re in a hurry.
3. Grill or Pan-Fry Halloumi:
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Heat a grill pan or nonstick skillet over medium-high heat with a touch of oil.
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Grill halloumi slices for 2–3 minutes per side until golden and lightly charred.
🧀 Don’t overcook or it can get rubbery.
4. Assemble the Dish:
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On a large platter or individual bowls, layer:
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Roasted cauliflower
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Grilled halloumi slices
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Crunchy chickpeas
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Garnish with herbs, lemon, and extras like tahini or yogurt drizzle.
🥣 Optional Quick Yogurt-Tahini Sauce:
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¼ cup Greek yogurt
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1 tbsp tahini
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1 tbsp lemon juice
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1 small clove garlic, grated
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Salt to taste
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Water to thin
🧊 Storage:
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Best served fresh, but leftovers keep in the fridge for up to 3 days.
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Re-crisp chickpeas in oven or air fryer before serving.
🔁 Variations:
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Swap cauliflower for broccoli or sweet potato.
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Add cooked quinoa or farro for a grain bowl version.
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Spice it up with harissa or za’atar seasoning.
Would you like a vegan version, sheet pan version, or a meal prep-friendly bowl layout? Just let me know!
