Description
This delightful dish combines the sweetness of honey with the warmth of curry, enhanced by roasted cauliflower and crunchy chickpeas.
Ingredients
Scale
- 2 cups cauliflower florets
- 1 tablespoon olive oil
- 1 tablespoon honey (or maple syrup for vegan)
- 1 teaspoon curry powder
- Salt and black pepper, to taste
- ½ cup canned chickpeas, rinsed and dried
- ½ teaspoon paprika
- 4 oz halloumi cheese, sliced
Instructions
- Preheat your oven to 400°F (200°C). In a large bowl, toss the cauliflower florets with olive oil, honey, curry powder, salt, and black pepper until evenly coated. Arrange the florets on a baking sheet in a single layer. Roast them for approximately 20 minutes or until they are golden brown and tender to the fork.
- While the cauliflower is in the oven, take your prepped chickpeas and mix them with paprika, a little olive oil, and a pinch of salt. You can choose to roast them in the oven alongside the cauliflower or fry them in a skillet until they turn crispy. Either method will give you a delightful crunch to complement the cauliflower.
- Begin by slicing the halloumi cheese into thick pieces. Heat a non-stick skillet or grill pan over medium heat. Sear the slices on both sides until they develop a lovely golden-brown crust. This should take a few minutes on each side so that the inside remains soft and pliable while the outside is perfectly crusty.
- With all components ready, plate the dish by arranging the roasted cauliflower and chickpeas on a serving dish. Top with the freshly grilled halloumi. For an added touch, drizzle with extra honey or olive oil according to your taste. Serve it warm and enjoy!
Notes
Consider using maple syrup instead of honey for a vegan option. For the best results, use fresh halloumi, avoiding overly salty cheese.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
Nutrition
- Calories: 250 kcal
- Sodium: 650 mg
- Protein: 12 g