Roasted Cauliflower with Peppers and Cumin

I make a huge batch of this and often toss in any other items hanging out in the crisper. The cumin is a nice aromatic and doesn't add a lot of heat. For more spice add a half teaspoon of red pepper flakes. I serve this over pasta or rice.

4 Servings

3T fresh lemon juice
1T Olive oil
1t sea salt
1t cumin seeds
1t ground coriander
1 cauliflower cut into flowerets
1 large red bell pepper seeded and cut into 1" chunks
1 large yellow pepper seeded and cut into 1" chunks
1 package of firm tofu crumbled (not lite)
1/2 c parsley

preheat oven to 450

In large bowl combine lemon juice, oil salt, cumin, coriander whisk to combine. Add veggies and toss well.
Spread veggies on baking sheet sprayed with nonstick and roast for 45mins, stirring every 15mins or so.

Toss with parsley and tofu right before serving.

140 cals/ 7g fat/ 2g sat fat/ 13g carb/9.5g protein