Roasted Cauliflower Rice with California Figs and Lemons
Robert Del Grande, RDG + Bar Annie, Houston, Texas
2 (16-ounce) bags riced or pearled cauliflower
12 California Dried Figs, each cut into 4 to 8 wedges
2 garlic cloves, minced
½ cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon fine sea salt
½ teaspoon ground black pepper
2 lemons, sliced
Chopped parsley for garnish
Preheat oven to 400 degrees F.
Spread the cauliflower and figs onto a large rimmed baking sheet. Whisk together the garlic, olive oil, lemon juice, salt, and pepper in a small bowl. Pour the dressing over the cauliflower and gently stir well to coat all the vegetables. Spread back into a single layer.
Bake for 15 minutes. Carefully remove from the oven. Add the lemon slices and stir. Spread back into a single layer and bake for 15 more minutes, or until the cauliflower has browned and is tender. Garnish with parsley. Serve warm.
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