Honey Curry Roasted Cauliflower with Grilled Halloumi

and Crunchy Chickpeas

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Serves: 4

Preparation: 30 minutes

Cooking Time: 35 minutes

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This is a recipe courtesy of Karen Messchendorp

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We served this with savoury rice with fresh chopped herbs, dried cranberries

and flaked almonds.

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I have also served this with savoury couscous with the same additional

ingredients as for the rice - both are great.

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Ingredients

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For the Cauliflower:

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• 1 medium cauliflower, cut into florets

• 2 tablespoons olive oil

• 1 tablespoon honey

• 1 teaspoon curry powder

• ½ teaspoon smoked paprika

• ½ teaspoon turmeric

• Salt and pepper to taste

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For the Crunchy Chickpeas:

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• 1 can (400g) chickpeas, drained and rinsed

• 1 tablespoon olive oil

• ½ teaspoon paprika

• ½ teaspoon cumin

• Pinch of salt

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For the Grilled Halloumi:

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• 200g halloumi cheese, sliced into 1 cm thick pieces

• 1 teaspoon olive oil

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Toppings:

• 2 tablespoons sliced almonds, toasted

• Fresh parsley, chopped

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Garlic Mayonnaise Sauce:

• 3 tablespoons of good quality Mayonnaise

• 3 tablespoons of thick plain Greek style yogurt

• 2 cloves garlic, finely minced

• Seasoning

• 3 tablespoons of finely chopped fresh parsley

• Drizzle Olive Oil

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For the Rice or Couscous

• 250g basmati rice or Couscous (cook according to manufacturers instructions (if using Couscous, I add a vegetable or chicken stock cube dissolved in 600mls boiling water.

• Half a cup of toasted flaked almonds

• Half a cup of dried cranberries

• Half a cup of freshly chopped herbs, such as parsley and chives (use tablespoon of dried, if fresh unavailable)

• Seasoning

 

 

 

Method

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1. Preheat the oven to 200°C (400°F) and line two baking trays with parchment paper.
    

2. Preparing Roasted Veg: You can either place florets, chickpeas and cubed halloumi all in one roasting tray, seasoned with the spices and dressing as shown above, as an alternative, or separately as described below.
    

3. Prepare Cauliflower:

4. In a large bowl, mix olive oil, honey, curry powder, smoked paprika, turmeric, salt, and pepper.
    

5. Add cauliflower florets and toss until evenly coated.
    

6. Spread the cauliflower on one of the trays in a single layer.
    

7. Prepare Chickpeas:

8. Pat chickpeas dry with a paper towel.
    

9. Toss them with olive oil, paprika, cumin, and salt.
    

10. Spread the chickpeas on the second tray.
     

11. Roast:

12. Place both trays in the oven.
     

13. Roast the chickpeas for 25–30 minutes, shaking the tray halfway through.
     

14. Roast the cauliflower for 30–35 minutes, until golden and tender.
     

15. Grill Halloumi:

16. Heat a non-stick grill pan or skillet over medium heat.
     

17. Brush halloumi slices lightly with olive oil.
     

18. Grill for 2–3 minutes per side until golden and crisp.
     

19. Toast Almonds:

20. In a dry skillet, toast sliced almonds over low heat until lightly browned, about 2–3 minutes
     

21. Prepare Garlic Mayonnaise Yogurt Sauce:

22. Assemble all ingredients and use a small blending stick to transform into a smooth cream and transfer into a small serving bowl.
     

23. To prepare Rice or Couscous: measure out 250g and cover with boiling water and cook according to instructions.   Drain the rice, add the remaining ingredients, looks pretty and tastes delicious.   If cooking with Couscous, I like to add a stock cube as well as other ingredients to make it more interesting.
     

24. Assemble:

25. Arrange rice or couscous on a serving platter and top with roasted cauliflower.
     

26. Then add grilled halloumi slices, crunchy chickpeas, toasted almonds, and fresh parsley.
     

27. Serve with a squeeze of lemon if desired together with garlic mayonnaise yogurt sauce