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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss the cauliflower florets with olive oil, curry powder, turmeric, cumin, cayenne pepper (if using), salt, and pepper until evenly coated. Spread the cauliflower in a single layer on the prepared baking sheet. Drizzle the honey over the cauliflower and toss gently to coat. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until tender and caramelized at the edges.
While the cauliflower is roasting, toss the dried chickpeas with olive oil, smoked paprika, garlic powder, and salt. Spread the chickpeas on a separate baking sheet and roast in the oven alongside the cauliflower for 15-20 minutes, shaking the pan occasionally, until golden and crispy.
Heat a grill pan or skillet over medium-high heat. Brush the halloumi slices with olive oil. Grill the halloumi for 2-3 minutes per side, or until golden brown with grill marks.
Once the cauliflower is done roasting, drizzle it with fresh lemon juice for brightness. Assemble the dish by arranging the roasted cauliflower, grilled halloumi, and crispy chickpeas on a platter or individual plates. Garnish with fresh parsley and serve with lemon wedges on the side.