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Spicy Roasted Cauliflower with Sweet Peppers and Cumin

3 TBS freshly squeezed lemon juice

3 TBS extra-virgin olive oil

¾ tsp coarse sea-salt

1 tsp ground cumin

1 tsp ground coriander

½ tsp cumin seeds

½ tsp hot red pepper flakes

1 cauliflower (about 2 lbs), cored and separated into florets

2 large bell peppers, halved, seeded, and sliced into 1-inch-wide strips

½ cup fresh cilantro

Preheat the oven to 425° F

In a large bowl, combine the lemon juice, oil, salt, ground cumin, coriander, cumin seeds, and red pepper flakes.  Whisk to combine.

Add the cauliflower and bell peppers and toss well.

Spread the vegetables in a baking dish and roast for 30 minutes.  Stir every 15 minutes for even browning. 

Transfer the vegetables to a serving dish, garnish with fresh cilantro leaves, and serve. 

Submitted by Delmar member, Chris Von Buelow

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