• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • The story behind the name
    • My Journey to Veganism
  • Blog
  • Contact
  • Sponsor

Fried Dandelions — Plant Based Recipes

Kid tested, family friendly, allergy safe vegan recipes!

  • Recipes
    • Appetizer
    • Beverage
    • Breakfast
    • Dessert
    • Entree
    • Kid-Friendly
    • Lunch
    • Salad
    • Side Dish
    • Snack
  • Food Allergies
  • Shop
    • Fried Dandelions’ Favorites
    • Veganize Me
    • Let It Snow E-Book
  • Articles
    • Vegan Resource Articles
    • Guest Posts & Press

Roasted Cauliflower Redux

September 10, 2012 By Sarah 1 Comment

  • Facebook
  • Twitter
  • Pinterest

the humble cauliflower

One of my favorite dishes at my favorite Mediterranean Restaurant is the fried cauliflower that comes with the meze plate.  Obviously fried anything isn’t the best dish to keep in your regular rotation, so I began roasting my cauliflower, which is pretty close in flavor, and a lot healthier!  I’ve seen a few different variations to roasted cauliflower recently, so I’ve combined bits and pieces of each into one really spectacular dish!  Roasted onions, capers, and Spanish olives add great flavor, and garbanzos pack a punch of protein.  A dressing of lemon juice, cumin, and olive oil coat all of the vegetables to help them to get nice and brown while roasting.  The real unique flavor in this dish comes from the figs…thanks to One Happy Table for the great idea!  Hope you enjoy!

look at all those colors!

**I added sliced lemons to this before roasting but I found that the lemon rinds got really bitter…I should have followed my instinct!  Ignore the lemons in the photos….they would make a pretty garnish after roasting though!

Roasted Cauliflower Redux
1 head cauliflower, cut into small florets
8 figs, sliced thickly
1 tsp  capers
½ cup green olives, sliced
½ red onion, sliced thinly
1 ½ cups garbanzo beans

Dressing:
2 T lemon juice
3 T olive oil
1 tsp salt
½ tsp cumin
black pepper to taste
2 cloves garlic, minced or pressed

fresh parsley to garnish

Preheat your oven to 400.   Put all vegetables into a large casserole dish.

Aren’t figs a beautiful fruit? I’m not the hugest fan of them fresh, but when cooked their flavor intensifies and they are so yummy!

Whisk all dressing ingredients together.  Pour on top of vegetables and toss well.  Place in oven and roast, tossing occasionally, until cauliflower can be pierced easily with a fork.  Garnish with fresh parsley and lemon wedges.

A delicious meal with so many healthy flavors!

I served this tonight with my kale salad and a yummy baguette dipped in olive oil that we purchased on our recent visit to Benziger Winery in Sonoma Valley.

Filed Under: Entree, Recipe Tagged With: cauliflower, figs, lemon

Previous Post: « San Francisco Food Lovers’ Weekend
Next Post: Raw Kale Salad »

Reader Interactions

Trackbacks

  1. Raw Kale Salad | fried dandelions says:
    May 29, 2016 at 10:53 pm

    […] I served this tonight with my Roasted Cauliflower Redux. […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

FREE DELIVERY!

Sign up to receive new blog posts hand delivered to your inbox! PLUS you'll receive a free downloadable kitchen art print when you subscribe!

Hi! I'm Sarah.

Welcome to my corner of the internet, where I share family friendly vegan recipes with an allergy safe spin. I'm so glad you're here! Read more about Sarah »

Instagram

Are you on Facebook?

Footer

Affiliate Notice

This site contains affiliate links, which means I earn a small commission if you make a purchase through those links. I only recommend brands I personally use and trust. Thanks for supporting Fried Dandelions!

Copyright Notice

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Sarah De la Cruz and Fried Dandelions with appropriate and specific direction to the original content.

PRIVACY POLICY

Please click here to view Privacy Policy.

Copyright © 2021 Fried Dandelions · CONTACT · ABOUT

  • Home
  • Blog
  • Recipes
  • About Me
    • The story behind the name
    • My Journey to Veganism
  • Contact Me
  • Articles
    • Guest Posts & Press
    • Reviews
    • Vegan Resource Articles
  • Food Allergies
  • Shop
    • Fried Dandelions’ Favorites
    • Veganize Me
    • Let It Snow E-book
  • Sponsor