Roasted Cauliflower Skewers with Sweet Peppers and Cumin

Roasted Cauliflower Skewers with Sweet Peppers and Cumin
Photo by Randy Mayor

Ingredients

  • 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 teaspoon fine sea salt
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon fine sea salt
  • 1 tablespoon extra-virgin olive oil
  • + 15 more ingredients
    • ½ teaspoon crushed red pepper
    • 1 teaspoon ground cumin
    • ½ teaspoon crushed red pepper
    • ½ teaspoon cumin seeds
    • ½ teaspoon cumin seeds
    • ½ cup chopped fresh cilantro
    • 1 teaspoon ground coriander seeds
    • 30 cauliflower florets (about 1 medium head)
    • 1 teaspoon ground cumin
    • ½ cup chopped fresh cilantro
    • 1 tablespoon extra-virgin olive oil
    • 1 large red bell pepper, cut into 15 (1-inch) squares
    • 1 large yellow bell pepper, cut into 15 (1-inch) squares
    • 1 teaspoon ground coriander seeds
    • 3 tablespoons fresh lemon juice

Preheat oven to 450°. 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 aft...

View full recipe at My Recipes

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