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:
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.
