Roasted Cauliflower Skewers with Sweet Peppers and Cumin

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

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.