California Figs
Simply Beautiful | Simply Delicious

Roasted Cauliflower with California Golden Figs and Lemons

By Robert Del Grande, RDG + Bar Annie, Houston, Texas


  • 2 heads cauliflower
  • 12 dried California Golden figs
  • 2 cloves garlic, peeled and minced
  • ½ cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 fresh lemons, sliced


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 ¼ 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 ovenproof 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. Serves: 8

NUTRITION FACTS (per serving)

Calories 240 (49% from Fat); Total Fat 14g; Saturated Fat 2g; Trans Fat -0-g; Cholesterol -0-mg; Sodium 340mg; Potassium 650mg; Carbohydrate 30g; Sugar 20g; Dietary Fiber 8g; Protein 4g;

Daily Values

Vitamin A 0% Vitamin C 190% Calcium 8% Iron 8%
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