Toss cauliflower and chickpeas with olive oil, curry powder, paprika, honey, salt, and pepper.
Roast at 200°C (400°F) for 25–30 mins until golden and crisp.
Grill halloumi slices until charred on both sides.
Serve roasted cauliflower and chickpeas topped with grilled halloumi.
Garnish with coriander before serving.
