🌟 Introduction
This dish is a bold medley of sweet, savory, and smoky flavors. Roasted cauliflower florets are glazed in honey and spices until golden and caramelized. They’re paired with salty, seared halloumi cheese and crispy, spiced chickpeas that add a satisfying crunch. Finished with a drizzle of tangy yogurt or tahini dressing and fresh herbs, this recipe is a feast for the senses and a powerhouse of plant-based nutrition (plus that irresistible halloumi!).
🧾 Ingredients
For the Honey Roasted Cauliflower:
- 1 medium head of cauliflower, cut into florets
- 2 tbsp olive oil
- 1½ tbsp honey (or maple syrup for vegan option)
- 1 tsp smoked paprika
- ½ tsp ground cumin
- Salt and black pepper to taste
For the Crunchy Chickpeas:
- 1 can (400g / 14 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp paprika
- Salt to taste
For the Grilled Halloumi:
- 200g (7 oz) halloumi cheese, sliced into 1 cm thick slices
- 1 tsp olive oil
Optional Toppings:
- Fresh parsley or mint, chopped
- Lemon wedges
- Greek yogurt or tahini dressing
🍳 Method & Instructions
1. Roast the Cauliflower
- Preheat your oven to 200°C (390°F).
- In a large bowl, mix olive oil, honey, smoked paprika, cumin, salt, and pepper.
- Toss the cauliflower florets in the mixture until evenly coated.
- Spread on a lined baking tray in a single layer.
- Roast for 25–30 minutes, flipping halfway, until golden and caramelized on the edges.
2. Make the Crunchy Chickpeas
- Pat the chickpeas dry with a clean towel — this helps them get crispy.
- Toss with olive oil, garlic powder, paprika, and salt.
- Spread them on another baking tray.
- Roast in the oven (alongside the cauliflower if space allows) for 25–30 minutes, shaking the tray halfway, until crispy and golden.
3. Grill the Halloumi
- Heat a non-stick skillet or grill pan over medium-high heat.
- Add a little olive oil.
- Grill the halloumi slices for 2–3 minutes on each side, until golden and slightly crisp on the outside.
4. Assemble the Dish
- Spread the roasted cauliflower on a large serving platter.
- Scatter over the crunchy chickpeas.
- Top with grilled halloumi slices.
- Garnish with chopped herbs and a squeeze of lemon.
- Optionally, drizzle with yogurt or tahini dressing for extra richness.
🍽️ Serving Suggestions
- Serve warm with warm flatbreads or couscous for a fuller meal.
- Add a green salad on the side for freshness.
- For extra spice, drizzle with harissa or a chili oil.
✅ Tips & Variations
- Vegan version: Use maple syrup instead of honey and replace halloumi with grilled tofu or a vegan cheese.
- Storage: Store leftovers in an airtight container for up to 3 days. Halloumi is best fresh but can be reheated in a pan.
- Add-ins: Toss in pomegranate seeds or toasted nuts for extra texture.