This Easy Cauliflower with Figs is a delicious blend of sweet, spicy, and savory flavors. It is a tasty side dish that can be paired with everything from veggies and meats. This aromatic dish is also a great addition to your holiday table.
Ingredients
- 3 tbsp oil of your choice (I used extra virgin olive oil)
- 1 onion chopped
- 3 cloves garlic chopped
- 1 tsp ginger freshly grated
- 1 tbsp mustard seeds
- 7-10 whole cloves
- 7-10 cardamom pods
- 1 head cauliflower with cauliflower florets separated
- 2 tsp coriander
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/4 tsp chili powder
- 6-7 California Dried Figs chopped up
- 1/8 cups water
- salt and pepper
- 2 tbsp chopped cilantro leaves
Instructions
- Add the oil to a skillet and set it over a stove set to medium heat.
- Then, add in the chopped onion and mustard seeds. Let the onion and mustard seeds saute for 2 minutes.
- Add in the ginger, garlic, cardamom pods, and whole cloves. Let these saute for about 8 more minutes, stirring occasionally so they don’t burn.
- Chop the cauliflower, discarding the tough stem and any leaves. If there are any brown spots, cut these off too. Then, add the cauliflower florets to the skillet. Sprinkle on the turmeric, smoked paprika, chili powder, and coriander.
- Add the water to the skillet and place the chopped figs on top. Reduce the heat to low-medium, cover the skillet, and let it cook for about 10 minutes. Check occasionally to make sure the water isn’t running low. If it does, then add in another tablespoon or two of water.
- When done, stir well. Season with salt (or flaky sea salt) and pepper to taste. Stir well once more.
- Serve garnished with chopped cilantro and enjoy hot or at room temperature.
Nutrition
Calories: 132kcal | Carbohydrates: 14.6g | Protein: 2.3g | Fat: 7.9g | Saturated Fat: 1g | Fiber: 3.9g | Sugar: 2.1g
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