1 head of cauliflower cut into florets
1 bunch of rainbow carrots
2 broccoli florets
1/2 pound of brussel sprouts, trimmed, outer leaves removed, and halved
Extra Virgin Olive oil
Kosher Salt and Fresh Ground Pepper
2 cloves of garlic chopped
1 tsp of mustard seeds
1 tsp of paprika
1 tsp of turmeric
1 tsp of coriander powder
1 red onion sliced
1 cup of canned chickpeas
2 ounces of feta cheese (optional)
1 tsp of red pepper flakes
bunch of cilantro, mint
10 curry leaves
Preheat oven to 425 degrees
In a small pan heat the olive oil once hot add the mustard seeds, once they start sputtering add the garlic, turmeric, red pepper flakes, paprika, coriander powder and curry leaves.
Take a large bowl and place all the cut vegetables in the bowl not to overcrowd, if you need to add the vegetables in batches that is fine. Then add the seasoned oil mixture and coat each vegetable and add salt and pepper. Lay a single layer of vegetables onto a baking sheet again avoid overcrowding the sheet or your vegetables will steam instead of roast. If needed use another pan for the overflow of veggies.
Place vegetables into oven and cook until tender and caramelized, about 30 minutes. Rotate the spans if the browning is uneven. Remove pans from oven and let cool.
To assemble, scoop desired vegetables onto a plate, mix in a few chickpeas, top with cilantro, mint and squeeze a liberal amount of lime juice and a bit of feta cheese. Re season with salt and pepper if needed and enjoy with a grilled salmon filet, chicken breast or on its own!!