Honey Curry Roasted Cauliflower with Grilled Halloumi and Crunchy Chickpeas

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

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

Add cauliflower florets and toss until evenly coated.

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

Pat chickpeas dry with a paper towel.

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

Spread the chickpeas on the second tray. 

Place both trays in the oven.

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

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

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

Brush halloumi slices lightly with olive oil.

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

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

Assemble:

Arrange roasted cauliflower on a serving platter.

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

Serve with a squeeze of lemon if desired