Spiced Cauliflower, Pickled Fig, And Almond Salad

• 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

1. Preheat oven to 400u0b0 F.
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 garlic and season well with salt and pepper. Roast in oven about 25 and 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. (The 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.

cumin, coriander seed, fennel seed, olive oil, cauliflower, garlic, sherry vinegar, salt, water, salt, sugar, lemon juice, almonds, capers, parsley

Taken from food52.com/recipes/23149-spiced-cauliflower-pickled-fig-and-almond-salad (may not work)