Fig-Balsamic Roasted Cauliflower with Black Mission Figs
It is not uncommon to see cauliflower paired with golden raisins, especially served as a side dish in the home of a Sicilian (like the Sigona family!).
Dried figs have that same sticky sweetness as raisins, but their flavor is a little more layered and their texture is more toothsome.
Pairing these ingredients with our fig balsamic makes for an incredible dish. Dairy-free, gluten-free, paleo and vegan friendly!
See also: Recipe Roundup: Sigona’s Fig Balsamic
See also: In the Kitchen with Sigona’s Featuring: Cauliflower
Fig-Balsamic Roasted Cauliflower with Black Mission Figs
It is not uncommon to see cauliflower paired with golden raisins, especially served as a side dish in the home of a Sicilian (like the Sigona family!). Dried figs have that same sticky sweetness as raisins, but their flavor is a little more layered and their texture is more toothsome. Pairing these ingredients with our fig balsamic makes for an incredible dish. Dairy-free, gluten-free, paleo and vegan friendly! Serves 6 to 8.
Ingredients
Ingredients:
- 1 head cauliflower cut or torn into florets
- 3 to 4 Tbsp Sigona’s Fresh Press extra virgin olive oil depending on size of cauliflower, plus a tsp or more for finishing, if desired
- 1 tsp. dried marjoram
- 10 to 12 Sigona's dried Black Mission figs stems removed, quartered lengthwise
- 2 Tbsp Sigona’s fig balsamic
- Salt and pepper to taste
- Chopped parsley for garnish optional
Instructions
- Preheat oven to 400°F.
- In a large bowl, toss the florets with olive oil and marjoram to coat evenly. Spread the cauliflower out on a rimmed baking sheet. In the same bowl add the figs and balsamic; set aside and to allow figs to reconstitute while cauliflower roasts.
- Roast cauliflower about 15 minutes, shaking pan once, until the florets have begun to soften and brown a little. Remove from oven and scrape into the bowl with the figs and balsamic. Toss everything together to coat evenly. Return the mixture to the baking sheet, spreading it out in a single layer. Roast another 6 to 8 minutes.
- Season cauliflower with salt and pepper, tossing gently. Transfer the cauliflower to a serving dish, top with chopped parsley, finish with a drizzle of olive oil and serve.
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