Roasted Cauliflower with Calimyrna Figs and Lemons
Calimyrna figs have a delicate, nutty flavor which pairs wonderfully with mild cauliflower and tangy lemon.
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
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.
Nutrition Facts
Calories 251
Calories from Fat 123 (49%)
(22%)Total Fat 14g
(10%)Saturated Fat 2g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
(0%)Cholesterol 0mg
(17%)Sodium 404mg
(36%)Potassium 1251mg
Total Carbohydrate 31g
(47%)Dietary Fiber 12g
Sugars 15g
Sugar Alcohols 0g
(16%)Protein 8g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.