What do you get when you toss cauliflower, dried golden figs and hazelnuts into the oven? The start of an incredible veggie meal. If you’re looking for a vegan and gluten free dish this is the one to make.
I was inspired by a recipe on the California Fig site but I wanted a little more substance so I added red quinoa and for a little more crunch roasted hazelnuts. This is a simple dish bursting with flavor and crunch.
- 12 dried California Calimyrna figs
- 6 cloves garlic, peeled and minced
- 1/4 cup extra virgin olive oil
- ¼ cup hazelnut oil
- ¾ cup hazelnuts coarsely chopped
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 fresh lemons, sliced
- 1 cup red quinoa
- Preheat oven to 400°F. 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, hazelnut oil, hazelnuts, lemon juice, salt and pepper; mix well.
- Add sliced cauliflower, figs and lemon slices; toss to coat lightly. Transfer mixture to large ovenproof casserole or half sheet pan and spread evenly in a shallow layer. Roast at 400°F until cauliflower is lightly browned and tender, about 30 minutes.
- While cauliflower roasts, cook one cup of red quinoa in 2 cups of water. Or follow directions on the package.
- When cauliflower is done add cooked quinoa, toss and serve.
Special thanks to Ellen Rostentreter of Within My Means for use of her photo.