Every Tuesday, we scan Food 52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.
If you’re looking for a hearty and healthy meal to prepare this week, try this cauliflower, fig, and almond salad. It’s packed with vitamins C and K from the cauliflower, and its unique blend of spices makes it a delicious and flavorful choice for lunch or dinner.
1 head cauliflower, cut into small florets
1 1/2 teaspoon cumin seed
1 1/2 teaspoon coriander seed
1/2 teaspoon fennel seed
1/4 cup olive oil
1/4 cup sherry vinegar
2 tablespoons sugar
1 tablespoon salt
1/4 cup water
12 dried figs, quartered
1 tablespoon lemon juice
1/2 cup sliced almonds, toasted
1 tablespoon capers
1 cup parsley, packed
1. Preheat oven to 400°.
2. Toast spices in a pan until just fragrant. Grind in a mortar and pestle or spice grinder and stir in olive oil. Toss cauliflower with half of spiced oil and season well with salt and pepper. Roast in oven about 25-30 minutes until tender and browned in places, stirring a couple times.
3. Meanwhile, heat vinegar, water, salt and sugar until dissolved and steep figs until softened. Remove figs with slotted spoon. *Vinegar can be saved and mixed with oil and a bit of mustard for a nice vinaigrette later.
4. Add lemon juice to remaining spiced oil and drizzle a couple tablespoons over cauliflower. Add almonds, figs, capers and parsley and toss well to coat. Season with additional salt and pepper if needed.
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