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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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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Method

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

2. Prepare Cauliflower:

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

4. Add cauliflower florets and toss until evenly coated.
    

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

6. Prepare Chickpeas:

7. Pat chickpeas dry with a paper towel.
    

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

9. Spread the chickpeas on the second tray.
    

10. Roast:

11. Place both trays in the oven.
     

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

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

14. Grill Halloumi:

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

16. Brush halloumi slices lightly with olive oil.
     

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

18. Toast Almonds:

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

20. Prepare Garlic Mayonnaise Yogurt Sauce:

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

22. Assemble:

23. Arrange roasted cauliflower on a serving platter.
     

24. Top with grilled halloumi slices, crunchy chickpeas, toasted almonds, and fresh parsley.
     

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