This secret ingredient might make you eat an entire head of cauliflower

Sweet heat

Thank you for filling out my Weeknight Simple poll for the recipe you wanted from my March batch. I was waiting eagerly for the final result and the Honey Roasted Cauliflower took it awaaayyy!

If roasting cauliflower in spices and honey basically guarantees that you will eat the entire head, so be it. Here I use Mike’s hot honey, addictive in its own right. It gets tossed with Greek-marinated chickpeas and halloumi for the perfect blend of flavors. If halloumi is too salty for you or you can’t find it, paneer, feta or tofu will work well too.

Also - I’m kicking myself for not thinking of this earlier, but this whipped feta could also be the perfect bed for the roasted cauliflower and chickpeas (and then you would skip the additional cheese). You could fill up a pita pocket with the mixture…etc. Before I get lost in this labyrinth of serving suggestions, here is the recipe.

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Honey Roasted Cauliflower with Chickpeas

Serve with halloumi or paneer or over whipped feta

Serves 4

Ingredients

• 6 oz halloumi cheese[168g] or paneer/tofu

• ½ cup pistachios[56g] , roughly chopped

• avocado oil spray

• Greek Marinated Chickpeas:

  • 1 [14.5oz/425g] can chickpeas

  • ½ tsp. dried oregano

  • ½ tsp. fine sea salt

  • ½ tsp. freshly ground black pepper

  • ¼ cup finely diced red onion(s)[40g]

  • ¼ packed cup finely chopped fresh parsley

  • 2 tsp. olive oil

  • 1 Tbsp. lemon juice

  • 2 tsp. red wine vinegar

• Honey Roasted Cauliflower:

  • 1 medium head cauliflower[about 600g] , chopped into medium florets

  • 2 tsp. ground turmeric

  • 2 tsp. ground cumin

  • 2 tsp. ground coriander

  • 1 tsp. smoked paprika

  • 1 tsp. fine sea salt

  • ⅓ tsp. freshly ground black pepper

  • 4 tsp. olive oil

  • 2 Tbsp. honey , I used Mike's Hot Honey

Directions

Step 1. Drain and rinse the chickpeas. Combine the chickpeas with the other ingredients in a bowl and mix well. Let sit and marinate as you prep the remaining steps.

Step 2. Preheat the oven to 425F or air-fryer to 375F.

Step 3. In a large bowl, toss cauliflower florets with spices, olive oil and honey. Bake on a baking sheet lined with parchment paper for 20-25 minutes, or air-fry for 8-12 minutes until fork-tender and lightly browned.

Step 4. As the cauliflower roasts, heat a small skillet over medium heat and spray with avocado oil. When hot, lay the halloumi slices down and cook for 2-4 minutes or until golden on one side. Transfer to a plate.

Step 5. Assemble the bowl - combine the roasted cauliflower, marinated chickpeas, pistachios and halloumi and toss. Drizzle additional honey if desired. Garnish with parsley and serve.

Cooking Note

If using tofu, prep the Airfried or Baked Tofu

Nutrition per serving (see disclaimer)