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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 25
  • Calories from fat: 40%
  • Fat: 1.1g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.1g
  • Protein: 1g
  • Carbohydrate: 3.6g
  • Fiber: 1.5g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 167mg
  • Calcium: 15mg

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.
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