This is the most wonderful side dish. The flavors are familiar, but surprising together. Buttery, well roasted cauliflower with soft figs, sharp balsamic, and bright mint. Do it.
Roasted Cauliflower with Figs and Mint
Wildly adapted from Food Network Magazine
1 large head cauliflower, cut into florets (about 8 cups)
1/4 cup + 1 tsp olive oil, divided
1/4 cup fresh mint, chopped
1 clove garlic, minced
6 dried figs, coarsely chopped
Salt and fresh cracked black pepper, to taste
2 Tbs aged balsamic vinegar
Preheat the oven to 425 degrees F. Put the cauliflower florets on a baking sheet, drizzle over the 1/4 cup olive oil, and season with salt and pepper. Toss a bit to coat and evenly spread the cauliflower on the baking sheet. Transfer to the oven and roast, stirring once with a spatula, until golden brown at the edges, about 20 minutes.
Into a skillet, add the teaspoon of olive oil with the garlic and figs and cook until they’re softened, about 3 minutes.
Transfer the hot cauliflower to a serving bowl and add the fig and garlic mixture, the mint, and balsamic vinegar. Toss to combine. Taste and adjust seasoning if necessary and serve warm or at room temperature.