Roasted Cauliflower Skewers with Sweet Peppers and Cumin

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
18%
Roasted Cauliflower Skewers with Sweet Peppers and Cumin
45 min.
15
23kcal

Suggestions

These roasted cauliflower skewers with sweet peppers and cumin are an explosion of flavors and textures. The cauliflower florets are coated in a blend of spices, including cumin and coriander, which gives them a warm and earthy flavor. The bell peppers add a touch of sweetness and a burst of color, while the lemon juice provides a refreshing tanginess. The skewers are then baked to perfection, resulting in a crispy exterior and a tender interior. The addition of fresh cilantro brings a bright and herbal note to the dish. These vegetarian and vegan-friendly skewers make a great appetizer or snack and are perfect for entertaining. They are also a healthy option, packed with nutrients and antioxidants. The combination of flavors and textures in these roasted cauliflower skewers will tantalize your taste buds and leave you wanting more. So, if you're looking for a delicious and healthy snack or appetizer, these skewers are definitely worth trying! They are easy to make and can be prepared in advance, making them a convenient option for busy days. Serve them as a fun and flavorful addition to your next gathering or enjoy them as a nutritious snack.

Ingredients

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

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • skewers

Directions

  1. Preheat oven to 45
  2. Combine the first 7 ingredients in a large bowl, stirring with a whisk.
  3. Add cauliflower and bell pepper squares; toss gently to coat.
  4. Spoon vegetables into a single layer on a jelly roll pan.
  5. Bake at 450 for 25 minutes or until lightly browned and crisp-tender, stirring after 15 minutes. Cool completely; stir in cilantro.
  6. Thread 1 cauliflower floret and 1 bell pepper square onto each of 30 (6-inch) skewers.

Nutrition Facts

Calories23kcal
Protein12.41%
Fat39.51%
Carbs48.08%

Properties

Glycemic Index
7.07
Glycemic Load
0.39
Inflammation Score
-5
Nutrition Score
5.2243477909461%

Flavonoids

Eriodictyol
0.15mg
Hesperetin
0.43mg
Naringenin
0.04mg
Apigenin
0.01mg
Luteolin
0.22mg
Kaempferol
0.1mg
Myricetin
0.03mg
Quercetin
0.59mg

Nutrients percent of daily need

Calories:23.06kcal
1.15%
Fat:1.15g
1.77%
Saturated Fat:0.18g
1.13%
Carbohydrates:3.16g
1.05%
Net Carbohydrates:2.17g
0.79%
Sugar:1.05g
1.16%
Cholesterol:0mg
0%
Sodium:165.29mg
7.19%
Alcohol:0g
100%
Protein:0.81g
1.63%
Vitamin C:50.63mg
61.37%
Vitamin A:425.6IU
8.51%
Vitamin K:6.86µg
6.54%
Folate:24.04µg
6.01%
Vitamin B6:0.1mg
5.25%
Manganese:0.08mg
4.02%
Potassium:139.57mg
3.99%
Fiber:0.99g
3.94%
Vitamin E:0.38mg
2.52%
Vitamin B5:0.24mg
2.36%
Iron:0.4mg
2.21%
Magnesium:8.29mg
2.07%
Phosphorus:19.5mg
1.95%
Vitamin B3:0.38mg
1.89%
Vitamin B2:0.03mg
1.82%
Vitamin B1:0.03mg
1.68%
Copper:0.03mg
1.54%
Calcium:11.52mg
1.15%
Source:My Recipes