HealthNotes

Roasted Cauliflower with Calimyrna Figs and Lemons

• From: California Fig Advisory Board

Ingredients

• 2 heads cauliflower

• 12 dried California Calimyrna figs

• 2 cloves garlic, peeled and minced

• 1/2 cup olive oil

• 2 Tbs fresh lemon juice

• 1 tsp salt

• 1/2 tsp freshly ground black pepper

• 2 fresh lemons, sliced

Calimyrna figs have a delicate, nutty flavor which pairs wonderfully with mild cauliflower and tangy lemon.

Directions

• Preheat oven to 400°F. Remove and discard outer leaves and thick stem from cauliflower; divide, vertically, into quarters.
• Then, with each quarter laying flat on the cut side, cut into 1/4-inch slices. Remove stems from figs and cut, lengthwise into eighths.
• In mixing bowl, combine minced garlic, olive oil, lemon juice, salt, and pepper; mix well.
• Add sliced cauliflower, figs, and lemon slices; toss to coat lightly. Transfer mixture to large oven proof casserole and spread evenly in a shallow layer.
• Roast at 400°F until cauliflower is lightly browned and tender, about 30 minutes, or roast about 20 minutes and finish under the broiler.