Penn Herb Wellness Guide
Roasted Cauliflower with Calimyrna Figs and Lemons
Ingredients
- 2 heads cauliflower
- 12 dried California Calimyrna figs
- 2 cloves garlic, peeled and minced
- 1/2 cup olive oil
- 2 Tbs fresh lemon juice
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 fresh lemons, sliced
Directions
- Preheat oven to 400F. Remove and discard outer leaves and thick stem from cauliflower; divide, vertically, into quarters.
- Then, with each quarter laying flat on the cut side, cut into 1/4-inch slices. Remove stems from figs and cut, lengthwise into eighths.
- In mixing bowl, combine minced garlic, olive oil, lemon juice, salt, and pepper; mix well.
- Add sliced cauliflower, figs, and lemon slices; toss to coat lightly. Transfer mixture to large oven proof casserole and spread evenly in a shallow layer.
- Roast at 400F until cauliflower is lightly browned and tender, about 30 minutes, or roast about 20 minutes and finish under the broiler.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.