Roasted Cauliflower Rice with California Figs and Lemons

Servings: 8

Prep Time
Cook Time
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


    1. Preheat oven to 400 degrees F.
    2. 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.
    3. 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.