Honey Curry Roasted Cauliflower with Grilled Halloumi and Crunchy Chickpeas

For the Roasted Cauliflower:

• 1 large head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon curry powder
• ½ teaspoon smoked paprika
• ½ teaspoon turmeric
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Crunchy Chickpeas:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• ½ teaspoon cumin
• ½ teaspoon paprika
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For the Grilled Halloumi:

• 7 oz halloumi cheese, sliced into ½-inch thick pieces
• 1 teaspoon olive oil
• ½ teaspoon dried oregano
• ¼ teaspoon black pepper

For Garnishing & Serving:

• Fresh parsley or cilantro, chopped
• Lemon wedges (for serving)
• Toasted sesame seeds (optional)
• Greek yogurt or tahini sauce (optional for extra creaminess)

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Step-by-Step Instructions

Step 1: Prepare the Honey Curry Roasted Cauliflower

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together olive oil, honey, curry powder, smoked paprika, turmeric, garlic powder, salt, and black pepper.
3. Add the cauliflower florets and toss until fully coated in the honey curry mixture.
4. Spread the cauliflower evenly on the prepared baking sheet.
5. Roast for 25-30 minutes, flipping halfway through, until golden brown and caramelized.

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Step 2: Make the Crunchy Chickpeas

1. Drain and rinse the chickpeas, then pat them dry with a paper towel to remove excess moisture.
2. In a bowl, toss the chickpeas with olive oil, cumin, paprika, salt, and black pepper.
3. Spread them on a separate baking sheet.
4. Roast at 400°F (200°C) for 20-25 minutes, shaking the pan halfway through, until crispy and golden brown.

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Step 3: Grill the Halloumi

1. Heat a grill pan or non-stick skillet over medium heat and brush it with olive oil.
2. Sprinkle the halloumi slices with oregano and black pepper.
3. Place the halloumi slices on the hot pan and grill for 2-3 minutes per side until golden brown and crispy.
4. Remove from heat and set aside.

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Step 4: Assemble & Serve

1. Arrange the roasted cauliflower on a large serving platter.
2. Scatter the crispy chickpeas over the cauliflower.
3. Top with grilled halloumi slices.
4. Garnish with fresh parsley or cilantro, a squeeze of lemon juice, and a sprinkle of toasted sesame seeds (optional).
5. Serve with Greek yogurt or tahini sauce for extra creaminess!