Buy your premium Sun-Maid + Orchard Choice Figs at valleyfig.com
Get 20% off Orchard Choice and Sun-Maid products with coupon code "20offretail". Limit one use per customer.
Skillet-Roasted Cauliflower with Curry, California Golden Figs, and Almonds
Have you ever tried pan-roasted cauliflower? Cooked with golden figs and almonds with a touch of curry, skillet-roasted cauliflower makes a tasty side dish.
Course: Side Dish
Keyword: Pan-Roasted Cauliflower, Skillet-Roasted Cauliflower
Servings: 6 people
Calories: 137kcal
- 1 head cauliflower 2 pounds
- ¼ cup extra-virgin olive oil
- Salt and pepper
- 2 tablespoons grated fresh ginger
- ¾ teaspoon curry powder
- 1/8 teaspoon cayenne pepper
- ¼ cup chopped fresh cilantro
- ¾ cups dried Orchard Choice Golden California Figs stemmed and cut into ¼-inch pieces
- ¼ cup sliced almonds toasted and finely chopped
head into 3⁄4-inch-thick slices. Cut around core to remove florets; discard core. Cut large florets into 11⁄2-inch pieces. Transfer florets to bowl, including any small pieces that may have been created during trimming, and set aside.
Combine 2 tablespoons oil and cauliflower florets in 12-inch nonstick skillet and sprinkle with teaspoon salt and 1⁄2 teaspoon pepper. Cover skillet and cook over medium-high heat until florets start to brown and edges just start to become translucent (do not lift lid), about 5 minutes.
Remove lid and continue to cook, stirring every 2 minutes, until florets turn golden brown in many spots, about 12 minutes.
Push cauliflower to edges of skillet. Add remaining 2 tablespoons oil, ginger, curry powder, and cayenne to center and cook, stirring with rubber spatula, until fragrant, about 30 seconds. Stir ginger mixture into cauliflower and continue to cook, stirring occasionally, until cauliflower is tender but still firm, about 3 minutes longer.
Remove skillet from heat and stir in cilantro and figs. Transfer cauliflower to serving platter, sprinkle with almonds, and serve.
Why This Recipe Works: Cutting the cauliflower into planks and then into flat-sided florets maximizes its surface area for plenty of flavorful browning. We start the cauliflower in a cold pan and allow it to steam in its own moisture before removing the lid and letting it brown. These techniques deliver roasted results in less than half the time required for oven-roasting.
Valley Fig Growers is a proud sponsor of Cook's Country TV.
Calories: 137kcal | Carbohydrates: 8g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 342mg | Fiber: 3g | Sugar: 3g | Vitamin A: 70IU | Vitamin C: 46.4mg | Calcium: 35mg | Iron: 0.7mg