Wednesday, March 7, 2012
Looking for a new Easter side dish to serve your family? I'll have to admit, I really enjoy cauliflower, prepared in any manner..and paired with fresh figs..oh my, just simply delicious!
I have made this dish several times, typically using dates and it is really so good and healthy too!. But after making some fig jam this week I had some figs left over that needed to be used up, and one lone Meyer lemon so I thought, why not? And guess what..it was fantastic! Give it a try, you will love it. I served it along with sliced grilled chicken breast with a drizzle of hollandaise and a tossed salad.
Roasted Cauliflower with Lemon & Figs
1 head cauliflower
5-6 fresh figs
2 garlic cloves, smashed & minced
1/2 cup olive oil
2 TBLS fresh lemon juice
3/4 tsp fresh ground pepper, plus more for serving
pinch of sea salt
1/4 tsp dried summer savory
1 lemon, sliced--I used a Meyer lemon
Preheat oven to 400 degrees. Remove and discard the outer leaves and thick stem from cauliflower. Divide the head and then quarter it. Then, with each quarter cut the cauliflower into smaller 1/4 inch slices/pieces. Rinse the figs and remove the stem and cut into bite sized pieces.
In a separate mixing bowl, combine the minced garlic, olive oil, lemon juice, sea salt and pepper and mix well. Add to this the sliced cauliflower, figs and lemon slices--tossing all to coat it. Transfer the mixture to a baking sheet or large oven proof casserole in a shallow layer and sprinkle on the savory.
Roast at 400 degrees until the cauliflower is lightly browned and just tender--about 30 minutes. Remove from the oven, transfer to serving dish and because I love pepper I always grind a bit more pepper over before serving. Enjoy!