- 2 tablespoons maple syrup
- 2 tablespoons peanut oil
- 2 tablespoons red miso paste
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 2 teaspoons hot mustard
- 1 teaspoon sriracha
- 1 teaspoon tamari or soy sauce
- 1 garlic clove, minced
- 1 teaspoon minced fresh ginger root
- 1 pound fresh cauliflower florets
- 2 ounces California Dried Figs, stems removed and chopped, 4 to 5 figs
Herb Lemon Vinaigrette
- 2 tablespoons extra virgin olive oil
- ½ tablespoon lemon zest
- 2 teaspoons fresh lemon juice
- 1 teaspoon capers, lightly toasted in dry skillet
- 2 tablespoons chopped fresh basil
- 1/8 teaspoon fennel seeds, minced
Preheat the oven to 375 degrees F.
Stir together the maple syrup, peanut oil, miso, rice vinegar, sesame oil, hot mustard, sriracha, tamari, garlic, and ginger in a large bowl.
Add the cauliflower and figs to the bowl. Toss to coat with the marinade.
Transfer to a rimmed baking sheet and pour all marinade from the bowl over the cauliflower. Spread the florets into a single layer. Roast for approximately 20 minutes. As the cauliflower roasts, the marinade will collect in the bottom of the pan. The cauliflower is done when the marinade turns to a light glaze and the florets are fork tender. Stir the cauliflower to coat with the glaze.
While the cauliflower roasts, combine all the ingredients for the Herb Lemon Vinaigrette in a small bowl and mix well.
Transfer the cauliflower to a serving dish and drizzle the Herb Lemon Vinaigrette. Serve warm.
This recipe can be prepped ahead of time and the cauliflower left to marinate in a covered bowl in the refrigerator up to 24 hours before roasting. Keep an eye on the pan while it’s roasting. The juices will start to form a syrup. If cooked too long the syrup will start to burn. Timing is critical.