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Roasted Cauliflower Skewers

Roasted Cauliflower Skewers
with Sweet Peppers and Cumin

Roasting cauliflower amplifies its flavor!

3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon fine sea salt
1 teaspoon ground cumin
1 teaspoon ground cumin
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

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 after 15 minutes. Cool completely; stir in cilantro.
Thread 1 cauliflower floret and 1 bell pepper square onto each of 30 (6-inch) skewers.

Yield: 15 servings (serving size: 2 skewers per person)