Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light September 2002

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Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary test

Yield:
15 servings (serving size: 2 skewers)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • 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.

Nutrition Facts

25 calories; calories from fat 40%; fat 1.1g; saturated fat 0.1g; mono fat 0.7g; poly fat 0.1g; protein 1g; carbohydrates 3.6g; fiber 1.5g; iron 0.4mg; sodium 167mg; calcium 15mg.
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