Randy Mayor; Lydia DeGaris-Pursell
15 servings (serving size: 2 skewers)

Roast skewers of cumin-coated cauliflower and peppers for a perfect pick-up party food.

How to Make It

Step 1

Preheat oven to 450°.

Step 2

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

Step 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.

Step 4

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

Ratings & Reviews

sukeedog's Review

September 21, 2013

Vern09's Review

September 18, 2011
Not everyone likes cauliflower, but this was a win in our house. Everybody liked it. Something about the lemon and cumin, I think. I didn't bother with the skewers either. I did overcook it a bit but it still turned out great and was easy to make. I will definitely make it again.

yoohoopug's Review

April 22, 2010
A tasty way to spice up these vegetables, but not quite something to write home about.

CarlsbadKim's Review

March 08, 2010
I agree w/ the review that said forget the skewers. Because roasted veggies tend to fall apart, they didn't stay on the skewers so good. Next time I'll put this recipe over a bed of rice. It was so yum.

angelawest99's Review

March 07, 2010
OMG NOM. Awesome. Didn't bother with the skewers either, great way to do veggies without butter and fat.