Mediterranean Roasted Cauliflower with Halloumi and Chickpeas

 

Ingredients

Mediterranean Roasted Cauliflower with Halloumi and Chickpeas

 

• 1 medium cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tbsp honey (or date syrup for a more traditional Mediterranean flavor)
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp turmeric
• Salt and pepper to taste

For the Chickpeas:

 

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• ½ tsp ground coriander
• ½ tsp sumac (adds a citrusy tang)
• Salt to taste

For the Halloumi:

 

• 200g halloumi cheese, cut into cubes or slices
• 1 tsp olive oil (for grilling)

 

To Garnish:

 

• 2 tbsp fresh chopped parsley or mint
• 1–2 tbsp sliced almonds or pine nuts (lightly toasted)

 

Optional: a squeeze of lemon juice or drizzle of tahini

 

Instructions

 

1. Preheat oven to 425°F (220°C).

 

2. Season the cauliflower:

 

In a large bowl, toss the cauliflower florets with olive oil, honey (or date syrup), cumin, paprika, turmeric, salt, and pepper.

 

Spread on a baking tray and roast for 25–30 minutes, flipping halfway through, until golden and slightly crispy on the edges.

 

3. Roast the chickpeas:

 

Toss chickpeas with olive oil, coriander, sumac, and a pinch of salt.

 

Spread on a separate tray (or the same one if space allows) and roast for 20–25 minutes until crispy, shaking the tray halfway through.

 

4. Grill the halloumi:

 

Heat a non-stick skillet or grill pan over medium heat and add a drizzle of olive oil.

 

Grill the halloumi pieces for 1–2 minutes per side until golden brown.

 

5. Assemble:

 

Combine the roasted cauliflower, chickpeas, and grilled halloumi on a serving plate.

 

Garnish with chopped herbs, almonds or pine nuts, and an optional drizzle of tahini or fresh lemon juice for brightness.