Spiced cauliflower, pickled fig, and almond salad

Indulge in the flavors of spiced cauliflower, zesty pickled figs, and crunchy almonds with this delightful and unique salad combination.

Ingredients:

• 1 1/2 teaspoons cumin seed
• 1 1/2 teaspoons coriander seed
• 1/2 teaspoon fennel seed
• 1/4 cup olive oil
• 1 head cauliflower, cut into small florets
• 2 garlic cloves, thinly sliced
• 1/4 cup sherry vinegar
• Salt and pepper, to taste
• 1/4 cup water
• 1 tablespoon salt
• 2 tablespoons sugar
• 12 dried figs, quartered
• 1 tablespoon lemon juice
• 1/2 cup sliced almonds, toasted
• 1 tablespoon capers
• 1 cup parsley, packed

Instructions:

1. Begin by preheating the oven to 400° F.
2. In a pan, lightly cook the spices until they release their aroma. Crush them using a mortar and pestle or a spice grinder, then mix them with olive oil. Combine the cauliflower with half of the spiced oil and garlic. Season generously with salt and pepper. Roast the mixture in the oven for roughly 25 to 30 minutes until it becomes tender and develops a golden color in some spots. Stir occasionally during the cooking process.
3. Simultaneously, warm vinegar, water, salt, and sugar until the solids dissolve. Soak the figs in this solution until they soften. Once softened, remove the figs using a slotted spoon. (You can store the vinegar for later use by mixing it with oil and a small amount of mustard to create a flavorful vinaigrette.)
4. Mix lemon juice with the remaining spiced oil and drizzle a couple of tablespoons over the roasted cauliflower. Next, add almonds, figs, capers, and parsley to the dish and toss until everything is evenly coated. If necessary, adjust the seasoning with more salt and pepper.

Summary:

• Calories: 1425 kcal
• Fat: 82 g
• Protein: 30 g
• Carbs: 170 g
• Potassium: 4027 mg
• Magnesium: 337 mg