Ingredients:

 

For the Cauliflower:

1 medium cauliflower, cut into florets

2 tbsp olive oil

1 tbsp honey

1 tsp curry powder

½ tsp smoked paprika

½ tsp turmeric

Salt and pepper to taste

For the Crunchy Chickpeas:

1 can (400g) chickpeas, drained and rinsed

1 tbsp olive oil

½ tsp paprika

½ tsp cumin

Pinch of salt

For the Grilled Halloumi:

200g halloumi cheese, sliced into 1 cm thick pieces

1 tsp olive oil

Toppings: Homemade Samoas Girl Scout Cookies

2 tbsp sliced almonds, toasted

Fresh parsley, chopped

Lemon wedges (optional)

Instructions:

Preheat Oven:

Preheat the oven to 200°C (400°F) and line two baking trays with parchment paper.

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.

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 minutes, until golden and tender.

Grill Halloumi:

Heat a non-stick grill pan or skillet over medium heat.

Brush halloumi slices lightly with olive oil.

Grill for 2–3 minutes per side until golden and crisp.

Toast Almonds: Potsticker Soup with Mushrooms Bok Choy

In a dry skillet, toast sliced almonds over low heat until lightly browned, about 2–3 minutes.

Assemble:

Arrange roasted cauliflower on a serving platter.

Top with grilled halloumi slices, crunchy chickpeas, toasted almonds, and fresh parsley.

Serve with a squeeze of lemon if desired. Butter Biscuits