Honey Roasted Cauliflower With Crunchy Chickpeas And Roasted Almonds

CREDITS

Umami

INGREDIENTS

For the Cauliflower:1 medium cauliflower, cut into florets2 tablespoon olive oil1 tablespoon honey1 teaspoon curry powder (I used cumin) ½ teaspoon smoked paprika½ teaspoon turmericSalt and pepper to taste
For the Crunchy Chickpeas:1 can (400g) chickpeas, drained and rinsed1 tablespoon olive oil½ teaspoon paprika½/ teaspoon cuminPinch of salt
Toppings:2 tablespoon sliced almonds, toasted Fresh parsley, chopped

METHOD

1. Preheat the oven to 200°C (400°F) and line two baking trays with parchment paper.
2. Prepare Cauliflower: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.
3. Prepare Chickpeas:Pat chickpeas dry with a paper towel.Toss them with olive oil, paprika, cumin, and salt.Spread the chickpeas on the second tray.
Roast:Place both trays in the oven.Roast the chickpeas for 25-30 minutes, shaking the tray halfway through.Roast the cauliflower for 30-35
4. Toast Almonds:In a dry skillet, toast sliced almonds over low heat until lightly browned,about 2-3 minutes.
5. Assemble:Arrange roasted cauliflower on a serving platter.Spread chickpeas over and almonds

INFO & TIPS

For the Grilled Halloumi:
200g halloumi cheese, sliced into 1 cm thick pieces
1 tsp olive oil

POSTED ON

24 Jun 2025

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