By Clare Watson
Honey curry roasted cauliflower with grilled haloumi and crunchy chickpeas
Updated at: Wed, 05 Feb 2025 10:10:04 GMT
Nutrition balance score
Good
Glycemic Index
39
Low
Nutrition per recipe
Calories2072.9 kcal (104%)
Total Fat135.8 g (194%)
Carbs154.5 g (59%)
Sugars50.4 g (56%)
Protein93 g (186%)
Sodium6720.4 mg (336%)
Fiber35.8 g (128%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1cauliflower
medium, cut into florets
2 Tbspolive oil
1 Tbsphoney
1 tspcurry powder
½ tspsmoked paprika
½ tspturmeric
salt
to taste
pepper
to taste
chickpeas
for the crunchy
1 x 400gcan chickpeas
drained and rinsed
1 Tbspolive oil
½ tsppaprika
½ tspcumin
salt
halloumi
for the grilled
200ghalloumi cheese
sliced into 1 cm thick pieces
1 tspolive oil
2 Tbspalmonds toasted
sliced
fresh parsley
chopped
lemon wedges
optional
Instructions
Step 1
Preheat the oven to 200°C (400°F) and line two baking trays with parchment paper.
Step 2
In a large bowl, mix olive oil, honey, curry powder, smoked paprika, turmeric, salt, and pepper.
Step 3
Add cauliflower florets and toss until evenly coated.
Step 4
Spread the cauliflower on one of the trays in a single layer.
Step 5
Pat chickpeas dry with a paper towel.
Step 6
Toss them with olive oil, paprika, cumin, and salt.
Step 7
Spread the chickpeas on the second tray.
Step 8
Place both trays in the oven.
Step 9
Roast the chickpeas for 25–30 minutes, shaking the tray halfway through.
Step 10
Roast the cauliflower for 30–35 minutes, until golden and tender.
Step 11
Heat a non-stick grill pan or skillet over medium heat.
Step 12
Brush halloumi slices lightly with olive oil.
Step 13
Grill for 2–3 minutes per side until golden and crisp.
Step 14
In a dry skillet, toast sliced almonds over low heat until lightly browned, about 2–3 minutes.
Step 15
Arrange roasted cauliflower on a serving platter.
Step 16
Top with grilled halloumi slices, crunchy chickpeas, toasted almonds, and fresh parsley.
Step 17
Serve with a squeeze of lemon if desired.
