The Honey Curry Roasted Cauliflower Recipe That Made Me Love Curry Even More

I just made this Honey Curry Roasted Cauliflower Recipe, and I can’t stop thinking about how perfectly the flavors balance sweet, smoky, and earthy notes. The cauliflower gets beautifully golden in the oven, while the honey and curry powder create a subtle, mouthwatering glaze.

I added crunchy chickpeas and grilled halloumi for texture, and the dish came out vibrant and satisfying. Honestly, it’s one of those recipes that looks fancy but is surprisingly simple to pull off.

I love serving it to friends—it’s always a hit! You can also enjoy similar flavors in the Italian Grinder Chicken Salad Recipe for a refreshing twist.

Ingredients

Here’s everything you’ll need to make this dish. I’ve included some tips based on my experience for the best results:

For the Cauliflower:

• 1 medium cauliflower, cut into florets – use fresh, firm cauliflower for the best texture.
• 2 tbsp olive oil – extra virgin gives a richer flavor.
• 1 tbsp honey – raw honey works beautifully to create a natural sweetness.
• 1 tsp curry powder – I like using a mild curry to avoid overpowering the cauliflower.
• ½ tsp smoked paprika – adds a subtle smoky depth.
• ½ tsp turmeric – boosts color and adds earthy warmth.
• Salt and pepper to taste – always season generously for the best flavor.

For the Crunchy Chickpeas:

• 1 can (400g) chickpeas, drained and rinsed – pat them dry to get them extra crispy.
• 1 tbsp olive oil – coats the chickpeas for roasting.
• ½ tsp paprika – I often use smoked paprika for extra flavor.
• ½ tsp cumin – complements the curry spices.
• Pinch of salt – enhances all the other flavors.

For the Grilled Halloumi:

• 200g halloumi cheese, sliced into 1 cm thick pieces – use firm halloumi for grilling.
• 1 tsp olive oil – prevents sticking on the pan.

Toppings:

• 2 tbsp sliced almonds, toasted – gives a lovely crunch.
• Fresh parsley, chopped – brightens the dish.

Note: several servings as a note of full line under the ingredients quantity.

Variations

This recipe is easy to adapt for different diets or flavor preferences:

• Dairy-free: skip halloumi or replace with marinated tofu.
• Sugar-free: substitute honey with maple syrup or agave nectar.
• Extra crunch: add roasted pumpkin seeds or walnuts.
• Spice lovers: sprinkle a pinch of chili flakes or cayenne for heat.
• Herb twist: try fresh cilantro or mint instead of parsley.
• You can also enjoy similar comforting textures in the Grinder Grilled Cheese Sandwich for a cheesy option.

Cooking Time

I like to plan my cooking so everything comes out perfect:

• Prep Time: 15 minutes
• Cooking Time: 30–35 minutes
• Total Time: 45–50 minutes

Equipment You Need

These are the essentials that make the process smooth:

• Large mixing bowl – to toss cauliflower and chickpeas evenly.
• Baking trays – lined with parchment paper for easy cleanup.
• Non-stick grill pan or skillet – for perfectly crisp halloumi slices.
• Paper towels – to dry chickpeas and remove excess moisture.
• Small skillet – to toast almonds gently without burning.

How to Make Honey Curry Roasted Cauliflower Recipe

Preheat the Oven

I always start by preheating my oven to 200°C (400°F). This ensures the cauliflower roasts evenly and gets that perfect golden color. Lining the trays with parchment paper makes cleanup effortless.

Prepare the Cauliflower

In a large bowl, I mix olive oil, honey, curry powder, smoked paprika, turmeric, salt, and pepper. Then, I toss the cauliflower florets until every piece is coated with the flavorful glaze.

Prepare the Chickpeas

After draining and rinsing the chickpeas, I pat them dry to avoid sogginess. I toss them with olive oil, paprika, cumin, and salt, then spread them out on a separate tray for roasting.

Roast Everything

Both trays go into the oven at the same time. The chickpeas roast for about 25–30 minutes, while the cauliflower takes 30–35 minutes. I shake the chickpeas halfway through to ensure even crisping.

Grill the Halloumi

I heat a non-stick grill pan over medium heat and brush the halloumi slices lightly with olive oil. Each side takes 2–3 minutes until golden and slightly crisp. It’s amazing how this adds a savory contrast.

Toast the Almonds

In a dry skillet, I toast the sliced almonds over low heat for 2–3 minutes. They turn golden and smell nutty, adding the perfect finishing crunch.

Assemble the Dish

Finally, I arrange the roasted cauliflower on a serving platter. I top it with grilled halloumi, crunchy chickpeas, toasted almonds, and fresh parsley. A squeeze of lemon brightens everything beautifully.

Additional Tips for Making This Recipe Better

Based on my experience, here are a few tweaks that take this dish up a notch:

• I like to roast the cauliflower a little longer for extra caramelization.
• Patting chickpeas dry is a game-changer for crispiness.
• Adding a drizzle of extra honey just before serving enhances the sweetness.
• I sometimes sprinkle a tiny bit of chili flakes on the cauliflower for subtle heat.
• Toasting almonds slowly prevents them from burning while maximizing flavor.

How to Serve Honey Curry Roasted Cauliflower Recipe

Serving this dish can be just as fun as cooking it:

• Plate the cauliflower on a wide, shallow dish for a colorful presentation.
• Garnish with a few sprigs of parsley and a sprinkle of almonds for visual appeal.
• Pair with a side of steamed rice, quinoa, or warm flatbread to make it a full meal.
• Drizzle a little tahini or yogurt sauce on top for extra creaminess.

Nutritional Information

Here’s a quick glance at the nutrition per serving:

• Calories: 320 – perfect as a filling yet light meal.
• Protein: 15g – thanks to halloumi and chickpeas.
• Carbohydrates: 20g – mainly from chickpeas and cauliflower.
• Fat: 20g – healthy fats from olive oil and halloumi.

Make Ahead and Storage

Storing

I usually store leftover cauliflower in an airtight container in the fridge. It keeps well for 3–4 days, making it a great meal prep option.

Freezing

This dish freezes best without the halloumi. Cauliflower and chickpeas can be frozen in a freezer-safe container for up to 2 months.

Reheating

To reheat, I pop it in a 180°C (350°F) oven for 10–15 minutes to restore crispiness. I usually grill fresh halloumi slices separately to maintain texture.

Why You’ll Love This Recipe

This recipe quickly became a favorite in my kitchen for several reasons:

• Quick and easy: Minimal prep time, big flavor payoff.
• Versatile: Works as a side, main dish, or even a salad topper.
• Dietary-friendly: Vegetarian and adaptable to dairy-free or vegan diets.
• Flavor-packed: Sweet, savory, smoky, and earthy all in one bite.
• Crowd-pleaser: Elegant enough for dinner parties but simple for weeknight meals.

This honey curry roasted cauliflower recipe balances sweetness, spice, and crunch perfectly. It’s approachable for any home cook, visually stunning, and endlessly adaptable. Every bite feels comforting yet exciting—a dish I’m excited to make again and again.

Ash Tyrrell

Honey Curry Roasted Cauliflower Recipe

I just made this honey curry roasted cauliflower, and I can’t stop thinking about how perfectly the flavors balance sweet, smoky, and earthy notes. The cauliflower gets beautifully golden in the oven, while the honey and curry powder create a subtle, mouthwatering glaze.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Ingredients Method Notes

Ingredients

  

• 1 medium cauliflower cut into florets – use fresh, firm cauliflower for the best texture.
• 2 tbsp olive oil – extra virgin gives a richer flavor.
• 1 tbsp honey – raw honey works beautifully to create a natural sweetness.
• 1 tsp curry powder – I like using a mild curry to avoid overpowering the cauliflower.
• ½ tsp smoked paprika – adds a subtle smoky depth.
• ½ tsp turmeric – boosts color and adds earthy warmth.
• Salt and pepper to taste – always season generously for the best flavor.
• 1 can 400g chickpeas, drained and rinsed – pat them dry to get them extra crispy.
• 1 tbsp olive oil – coats the chickpeas for roasting.
• ½ tsp paprika – I often use smoked paprika for extra flavor.
• ½ tsp cumin – complements the curry spices.
• Pinch of salt – enhances all the other flavors.
• 200 g halloumi cheese sliced into 1 cm thick pieces – use firm halloumi for grilling.
• 1 tsp olive oil – prevents sticking on the pan.
• 2 tbsp sliced almonds toasted – gives a lovely crunch.
• Fresh parsley chopped – brightens the dish.

Method

 

1. I always start by preheating my oven to 200°C (400°F). This ensures the cauliflower roasts evenly and gets that perfect golden color. Lining the trays with parchment paper makes cleanup effortless.
2. In a large bowl, I mix olive oil, honey, curry powder, smoked paprika, turmeric, salt, and pepper. Then, I toss the cauliflower florets until every piece is coated with the flavorful glaze.
3. After draining and rinsing the chickpeas, I pat them dry to avoid sogginess. I toss them with olive oil, paprika, cumin, and salt, then spread them out on a separate tray for roasting.
4. Both trays go into the oven at the same time. The chickpeas roast for about 25–30 minutes, while the cauliflower takes 30–35 minutes. I shake the chickpeas halfway through to ensure even crisping.
5. I heat a non-stick grill pan over medium heat and brush the halloumi slices lightly with olive oil. Each side takes 2–3 minutes until golden and slightly crisp. It’s amazing how this adds a savory contrast.
6. In a dry skillet, I toast the sliced almonds over low heat for 2–3 minutes. They turn golden and smell nutty, adding the perfect finishing crunch.
7. Finally, I arrange the roasted cauliflower on a serving platter. I top it with grilled halloumi, crunchy chickpeas, toasted almonds, and fresh parsley. A squeeze of lemon brightens everything beautifully.

Notes

• I like to roast the cauliflower a little longer for extra caramelization.
• Patting chickpeas dry is a game-changer for crispiness.
• Adding a drizzle of extra honey just before serving enhances the sweetness.
• I sometimes sprinkle a tiny bit of chili flakes on the cauliflower for subtle heat.
• Toasting almonds slowly prevents them from burning while maximizing flavor.