Roasted Cauliflower Skewers with Sweet Peppers and Cumin

Randy Mayor; Lydia DeGaris-Pursell
Roast skewers of cumin-coated cauliflower and peppers for a perfect pick-up party food.

Yield:

15 servings (serving size: 2 skewers)

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 450°.

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

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.

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

Note:

Peter Berley,

September 2002