Oven roasting is one of my favorite ways to cook vegetables, especially cauliflower. Oven roasting seems to release flavor elements that remain hidden when vegetables are cooked on the stove top or in the microwave. Cauliflower browns and is infused with a nutty sweetness and depth making it, perhaps, my favorite roasted vegetable. Onions and shallots also gain a caramelized sweetness when they are roasted and chickpeas gain a crisp nutty crust while the inside softens offering a contrasting texture.
This recipe, recommended by Carolyn at CarolynSmithDesigns.com, combines all of these plus some greens of your choice, in a fantastic medley. It is the perfect recipe when you are craving a variety of vegetables that are fresh and healthy and home cooked, but don't want to work from more than one recipe.
Though a little more prep work is needed to prepare this dish than for my long-time favorite meal for one, Spinach with Chickpeas, it serves the same purpose and provides a nutritious vegetarian meal for one or two with a minimal amount of fuss. It also creates an additional layer of interest and texture with the addition of dukkah, a fragrant Egyptian blend of roasted hazelnuts, seeds and spices. Serve it alone or with a side of couscous, rice or quinoa. It also makes a great side dish when cooking for a larger crowd.