Chef behind the recipe
Honey-roasted cauliflower with halloumi and chickpeas
Looking for a summery dish that’s just a little bit different? This honey-roasted cauliflower with halloumi and chickpeas brings together savoury and delicately sweet flavours in one bowl. The gentle sweetness of honey, the salty bite of halloumi, and the rich, aromatic depth of maftoul make this a colourful and surprising dish.
Chef behind the recipe
Consult the recipe
All ingredients
- bloemkool 1 stuk
- olijfolie 4 el
- Organic honey (liquid) * 1 el
- gerookt paprikapoeder 2 tl
- komijnpoeder 1 tl
- halloumikaas 1 stuk
- kikkererwten 200 g
- verse peterselie 5 g
- citroen 1 stuk
- couscous * 200 g
Let's get started
Preheat the oven to 200°C and line a baking tray with parchment paper. Cut the cauliflower into small florets and toss them in a large bowl with 2 tablespoons of olive oil, a spoonful of honey, paprika, cumin, salt and pepper. Spread the seasoned cauliflower over the tray and roast for 25 to 30 minutes, until golden and tender. Toss halfway through for even cooking.
Meanwhile, mix the chickpeas with a drizzle of olive oil, paprika, cumin, salt and pepper. You can roast them for extra crunch, or leave them as they are for a softer texture in the dish. If you’d like more crunch, you can also add some nuts or seeds when serving.
Cook the maftoul according to the instructions on the package (about 10 minutes). Drain if needed, then briefly sauté it in a pan with a drizzle of olive oil. Add finely chopped parsley and a squeeze of lemon juice for freshness.
Slice the halloumi and fry it in a pan with a little olive oil until golden brown on both sides.
To assemble, spread the maftoul on a large serving dish or plates, then top with the roasted cauliflower. Add the chickpeas and grilled halloumi, and finish with some fresh parsley and a squeeze of lemon juice.
