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Spicy Fig Reduction

Spicy Fig Rosemary Garlic Reduction

A sweet, spicy fig sauce sauce served over fregola pasta, mizuna greens, crispy cauliflower and shiitake and topped with toasted hazelnuts. Ready in 30 minutes!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course, Pasta
Cuisine: American, Mediterranean
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 head cauliflower chopped
  • 8 oz shiitake mushrooms sliced
  • 1 bunch mizuna greens or substitute with arugula
  • 1/2 cup raw hazelnuts
Spicy Fig Reduction
  • 12 black mission dried figs stems removed and sliced in half
  • 4 cloves garlic minced
  • 2 sprigs fresh rosemary minced
  • 1 tsp date syrup or honey
  • 1 lemon juiced
  • salt, pepper, and red pepper flakes to taste
  • 2 1/2 cups hot water
Pasta
  • 8 oz dried fregola or pasta cooked according to package directions

Method
 

Vegetables
  1. Heat oven to 450 degrees while chopping vegetables.
  2. Place hazelnuts in the oven on a lined tray for about 3-5 minutes until golden brown.
  3. Place chopped cauliflower and shiitake mushrooms on a lined tray and spray with olive oil.
  4. Roast for 25-30 minutes until crispy. Alternative cooking method: place in air fryer and cook until crispy.
  5. Wash mizuna or arugla and set aside.
Spicy Fig Reduction
  1. Soak figs in hot water for 5 minutes and then drain. This will soften the figs.
  2. Place the minced garlic in a small saucepan with 1 tsp of water. Cook for 1-2 minutes over medium heat until fragrant.
  3. Add a pinch of salt, pinch of red pepper flakes, a few grinds of black pepper, and minced fresh rosemary to the saucepan. Stir.
  4. Add drained figs, 2 cups of hot water, and honey to the saucepan. Bring to a simmer.
  5. Add a squeeze of lemon juice.
  6. Simmer for 20 minutes until sauce has reduced.
  7. Taste and add more red pepper flakes, salt, or honey if needed.
Serving Suggestions
  1. Cook fregola or pasta according to package directions.
  2. Spoon a portion of fregola into each serving bowl. Top with fig reduction, crispy cauliflower and shiitake, mizuna or arugula, and sprinkle with toasted hazelnuts. Garnish with extra rosemary if desired.

Notes

* I like to reduce the sauce and cook the fregola while the vegetables are roasting.
*Fregola cooks in approximately 12 minutes.