Randy Mayor; Lydia DeGaris-Pursell
Yield
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

Vern09
September 21, 2013
N/A

Vern09's Review

CarlsbadKim
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

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

CarlsbadKim's Review

angelawest99
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

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