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Whole-Wheat Spaghetti with Cauliflower and California Figs

Combine whole wheat spaghetti with cauliflower for an easy dinner. Toss pasta with cauliflower and figs in this new family favorite.
Course: Entrees
Keyword: Pasta with Cauliflower, Spaghetti with Cauliflower
Servings: 4
Calories: 3066kcal


  • 6 tablespoons extra-virgin olive oil
  • 6 medium garlic cloves minced or pressed through garlic press (about 2 tablespoons)
  • 6 anchovy fillets finely minced (about 1 tablespoo(see note)
  • 1/2 teaspoon red pepper flakes
  • Table salt
  • 1 small head cauliflower cut into 1-inch florets
  • 1 cup chopped Orchard Choice or Sun-Maid California Figs about 6 ounces
  • 1/2 cup walnuts toasted and coarsely chopped
  • 3 tablespoons coarsely chopped fresh parsley leaves
  • 2 tablespoons juice from 1 lemon see note
  • 1 pound whole-wheat spaghetti see note
  • 1 ounce grated Pecorino Romano cheese about 1/2 cup


  • Combine 4 tablespoons oil, garlic, anchovies, red pepper flakes, and 1/2 teaspoon salt in small bowl; set aside
  • Heat remaining 2 tablespoons of oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add cauliflower and ¼ teaspoon salt; cook, stirring occasionally, until well browned and tender, 10 to 12 minutes.
  • Push cauliflower to sides of skillet to create 3-inch clearing; add oil-garlic mixture and cook, stirring constantly, until fragrant, about 1 minute. Stir to combine garlic mixture with cauliflower, add the dried figs and cook for 1 minute longer. Remove skillet from heat and stir in walnuts, parsley, and lemon juice.
  • Meanwhile, bring 4 quarts water to boil in large Dutch oven. Add pasta and 1 tablespoon salt to boiling water; cook until al dente. Reserve ¾ cup pasta cooking water, drain pasta, and return pasta to Dutch oven.
  • Add sauce and reserved cooking water to pasta and toss to coat. Season with salt to taste. Transfer to serving bowl, sprinkle with cheese, and serve immediately.


NOTES: The anchovies add tremendous flavor to this dish without imparting fishiness; do not omit them. Adjust the amount of lemon juice to suit your taste.
Recipe provided by Cook's Country TV. Valley Fig Growers is a proud sponsor of Cook's Country TV.
Photography by Annelies Zijderveld


Calories: 3066kcal | Carbohydrates: 397g | Protein: 102g | Fat: 139g | Saturated Fat: 22g | Cholesterol: 44mg | Sodium: 604mg | Potassium: 3299mg | Fiber: 18g | Sugar: 22g | Vitamin A: 1495IU | Vitamin C: 311.4mg | Calcium: 769mg | Iron: 23.3mg