Roasted California Figs with Cauliflower and Carrots

Servings: 4


  • 1 head of cauliflower
  • 8 baby carrots, peeled
  • 8 California Fresh or Dried Figs
  • 2 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper


  1. Preheat oven to 400°F. Remove and discard outer leaves from cauliflower. With sharp knife, remove and discard stem, and divide, vertically, into quarters. Then, cut quarters into 1/4-inch slices. Remove stems and cut figs into quarters. Remove tops from baby carrots and peel. Set all aside.

  2. In mixing bowl, combine minced garlic, olive oil, salt and pepper. Add cauliflower slices, fig quarters, and baby carrots; toss gently to coat lightly. Turn into large ovenproof pan, and spread evenly in shallow layer.

  3. Roast at 400°F until tender and lightly browned, about 30 minutes, and quickly finished under broiler to brown.


  • Serve this side dish alongside Pork Tenderloin with California Fig Cocoa Sauce.