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Honey Curry Roasted Cauliflower Recipe
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.
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Prep Time 15 minutes
Cook Time 35 minutes
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.