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Food 52’s Healthiest: Spiced Cauliflower, Pickled Fig, and Almond Salad


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.
Photo: Savorthis for Food52.com
Photo: Savorthis for Food52.com

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.

Food52If 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.

Spiced Cauliflower, Pickled Fig and Almond Salad
Serves 4

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.

More reading from Food52.com:

Chinese Broccoli Salad with Sesame Sriracha Dressing
Beluga Lentil Salad

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