Roasted Cauliflower Skewers with a Smoky Peanut & Apricot Sauce

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Skill Level
Preparation Time 15 minutes Total Time 35 minutes
Servings 4 Cost Per Serving $2.88
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1Cauliflower Head, sliced lengthwise and then into 2 inch pieces
12Apricots, halved
1/4 cupOrganic Peanuts, unsalted
2Dried Pasilla or Ancho Chilis
3 tbspBrown Sugar
2 clovesGarlic
1Lime, juiced
3 tbspCider Vinegar
1/2 cupCanned Diced Tomato
1 tsp eachGround Coriander Seed, Ground Cumin Seed
1/2 cupBoiling Water
To tasteSea Salt and Freshly Ground Black Pepper


  1. ​Toast the peanuts and the dried chilies in a pan over medium heat until the peanuts turn golden brown.
  2. Add the peanuts and chilies to a blender along with ½ cup of boiling water and all remaining ingredients except for the cauliflower and 8 apricots.
  3. Blend until smooth. Empty into a medium sauce pot over medium heat, bring to a simmer and cook down for about 15 minutes. Allow sauce to cool.
  4. Arrange about 3 pieces of cauliflower and 2 apricot halves on each of about 8 skewers. Brush with your sauce and grill over a BBQ or roast in the oven at 375 degrees F for about 20 minutes.
  5. Finish by brushing with a little more of the sauce. Garnish with some extra roasted peanuts.


  • You may have heard that fruits and vegetables with bright colours are richest in nutrients. But don’t let the white colour of cauliflower fool you; cauliflower is a very nutritious choice. Cauliflower is an excellent source of vitamin C, with 1 cup of raw cauliflower providing 89% of the vitamin C most people need each day.
  • Cauliflower is part of the cruciferous vegetable family, along with kale, cabbage and broccoli. Cruciferous vegetables contain plant chemicals called glucosinolates, that help activate and regulate proteins that are part of your body’s natural detoxification process.
  • Glucosinolates have also been shown to fight cancer in cell and animal studies. Glucosinolates act by preventing damage to DNA, reduce inflammation and cause cancer cells to self-destruct. The effect of cruciferous vegetables on cancer in humans is less clear. Some studies have failed to show an effect while others have shown a lower risk of prostate and colon cancer in people who eat at least 4 servings per week of cruciferous vegetables. One American study found that women who included 5 cups of raw cruciferous vegetables or 2 ½ cups cooked per week had a lower risk of developing lung cancer.