Ingredients:
1 medium head of cauliflower, cut into florets
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
2 tablespoons honey
1 ½ teaspoons curry powder
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
6 oz halloumi cheese, sliced
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped (for garnish)
¼ teaspoon red pepper flakes (optional)
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss cauliflower florets and chickpeas with olive oil, honey, curry powder, smoked paprika, garlic powder, salt, and black pepper.
Spread evenly on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.
While the cauliflower and chickpeas are roasting, heat a non-stick skillet over medium heat. Grill the halloumi slices for 1-2 minutes per side until golden brown.
Once everything is cooked, transfer to a serving plate, drizzle with lemon juice, and sprinkle with fresh parsley and red pepper flakes.
Serve warm and enjoy the perfect balance of sweet, savory, and crispy textures!
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 320 kcal | Servings: 4 servings
