Pickled Fig Salad with Curried Cauliflower

In case you missed it on our Instagram- we are talking FIGS!

Figs are part of the mulberry family and are typically consumed in their dried form in North America. Figs can be utilized in a variety of ways, both sweet and savory. They are often chopped up and added to oatmeal, chia puddings, baked goods, sliced on a salad or in savory dishes to add some texture and sweetness- much like a raisin.

Figs are high in fiber, particularly in soluble fiber. There is a difference in function between insoluble fiber and soluble fiber, so for now we will just discuss soluble fiber.

This fiber attracts water in the intestine, creating a gel, which works to slow the absorption of carbohydrates from our intestines into our blood stream. We want this process to be slow because a quick release of carbohydrate in our blood spikes insulin levels and will lead to a surefire energy dip sooner than later.

Along with some serious fiber, figs also contribute essential vitamins and minerals including manganese, calcium, and magnesium.

Fun fact- manganese is involved in the formation of sex hormones, bones, and aids in carbohydrate metabolism, good stuff!


  • ½ cup white wine vinegar
  • one package of figs (12-16 large)
  • 2TBSP honey
  • 1 tsp salt
  • 1tsp red chili flakes
  • ¼ water
  • 1 large head cauliflower
  • 2 TBSP Extra virgin olive oil
  • ½ tsp salt
  • pepper
  • 1 tsp chili flakes
  • ½ tsp ground coriander
  • 1 heaping TBSP curry powder

  • ½ cup 0% plain Greek yogurt or kefir
  • 2 TBSP Curry powder
  • salt and pepper to taste
  • ¼ slivered almonds
  • 2 cups French green beans
  • 1 medium red onion, sliced thinly


  1. Preheat oven to 350 degrees
  2. Slice dried figs into quarters- make sure to cut off the stems.
  3. Heat vinegar, honey, salt, chili flakes, and water in a saucepan on medium heat until the honey has dissolved.
  4. Add figs to pan and simmer until figs have softened (around 10 minutes)
  5. Remove the figs with a slotted spoon and set aside.
  6. Save the vinegar mix and once it has cooled, combined it with Greek yogurt, 2TBSP curry powder, and salt and pepper. This is your dressing, set aside for later.
  7. Cut cauliflower into bite sized pieces and coat with olive oil, salt, pepper, chili flakes, coriander, and curry powder. Roast in oven for 35 minutes.
  8. While cauliflower roasts, steam the green beans and set aside in a bowl filled with cold water to stop the cooking process.
  9. Toast slivered almonds on the stovetop in a saucepan on medium heat. Remove almonds from the pan when they start to become fragrant and are golden brown- be careful, these guys burn quick!
  10. Once cauliflower is done and has cooled, combine all ingredients, including red onion, and drizzle with creamy curried dressing.