🔥 Instructions:
1. Roast the Cauliflower:
- Preheat oven to 425°F (220°C).
- In a bowl, toss cauliflower florets with olive oil, honey, paprika, salt, and pepper.
- Spread on a parchment-lined baking sheet and roast for 25–30 minutes, flipping halfway, until golden and caramelized.
2. Crisp the Chickpeas:
- Toss the chickpeas with olive oil, garlic powder, cumin, and salt.
- Spread on a separate baking sheet. Roast at the same temperature for 20–25 minutes, shaking halfway, until crispy.
🔁 Tip: You can roast both the cauliflower and chickpeas at once if your oven has space.
3. Grill the Halloumi:
- Heat a non-stick pan or grill over medium-high heat.
- Brush halloumi slices lightly with olive oil.
- Grill for about 1–2 minutes per side, until golden and soft.
4. Assemble:
- Plate the roasted cauliflower, scatter with crunchy chickpeas, and top with grilled halloumi.
- Garnish with chopped herbs, a squeeze of lemon, and a drizzle of tahini or yogurt, if desired.
🍽️ Serving Ideas:
- Serve over a bed of couscous, farro, or greens for a hearty meal.
- Add roasted red peppers or caramelized onions for extra depth.
Would you like this adapted for a sheet-pan dinner or meal prep bowls? Or turned into a warm salad?
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