Ingredients:

  • 1 large head Cauliflower (800g), cut into bite-sized florets
  • 1 can (400g) Chickpeas, drained and patted dry
  • 2 tbsp (30ml) Extra-virgin olive oil
  • 2 tbsp (42g) Liquid honey
  • 1.5 tbsp (9g) Madras curry powder
  • 1/2 tsp (1g) Smoked paprika
  • 200g Halloumi cheese, sliced into 1.5 cm thick pieces
  • Fresh cilantro & Lime juice
  • Sea salt
  • Cracked black pepper

Instructions:

  1. Preheat the oven. Set your oven to 200°C and line a large baking sheet with parchment paper.
  2. Prepare the vegetables. Cut the 800g cauliflower into uniform florets and dry the 400g of chickpeas thoroughly. Make sure there's no lingering moisture.
  3. Whisk the sauce. In a large bowl, combine the olive oil, honey, Madras curry powder, smoked paprika, salt, and pepper.
  4. Coat the cauliflower. Toss the cauliflower and chickpeas into the bowl and stir until every crevice is coated in yellow gold.
  5. Spread them out. Pour the mixture onto the pan, ensuring nothing is overlapping.
  6. Roast the mix. Slide into the oven for 20 minutes, tossing halfway through until the edges are charred and the chickpeas are crisp.
  7. Sear the halloumi. While roasting, heat a dry non stick pan over medium high heat and sear the cheese slices for 2 minutes per side until deep brown and soft.
  8. Combine and finish. Remove the pan from the oven, top with the seared halloumi, and drizzle with the 1 tbsp of fresh lime juice.
  9. Garnish and serve. Scatter the 1/4 cup of chopped cilantro over the top while the pan is still hissing hot.