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Roasted Cauliflower Skewers with Sweet Peppers and Cumin

Randy Mayor; Lydia DeGaris-Pursell
Yield 15 servings (serving size: 2 skewers)
Roast skewers of cumin-coated cauliflower and peppers for a perfect pick-up party food.

Ingredients

  • 3 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon crushed red pepper
  • 30 cauliflower florets (about 1 medium head)
  • 1 large yellow bell pepper, cut into 15 (1-inch) squares
  • 1 large red bell pepper, cut into 15 (1-inch) squares
  • 1/2 cup chopped fresh cilantro

Nutrition Information

  • calories 25
  • caloriesfromfat 40 %
  • fat 1.1 g
  • satfat 0.1 g
  • monofat 0.7 g
  • polyfat 0.1 g
  • protein 1 g
  • carbohydrate 3.6 g
  • fiber 1.5 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 167 mg
  • calcium 15 mg

How to Make It

  1. Preheat oven to 450°.

  2. Combine the first 7 ingredients in a large bowl, stirring with a whisk. Add cauliflower and bell pepper squares; toss gently to coat.

  3. Spoon vegetables into a single layer on a jelly roll pan. Bake at 450° for 25 minutes or until lightly browned and crisp-tender, stirring after 15 minutes. Cool completely; stir in cilantro.

  4. Thread 1 cauliflower floret and 1 bell pepper square onto each of 30 (6-inch) skewers.