Cue a night where I came home from work and wanted something quick to eat. I’ve been in a food funk lately. I wantttt good food but nothing in particular, so I will either order take out, go out to dinner, or have a random combo of something edible. When I get in these moods I have to get creative with what’s in my kitchen. I love cauliflower in any way shape or form so tossing these below ingredients together, I knew it would be good no matter what and I simply paired it with a seared pork chop. Dinner was done.

I love fig jam as I think it’s one of those things that you can never regret having in your fridge. I’ve used it on appetizer’s, deviled eggs and now this recipe. This can be a whole meal in itself as the cauliflower is sliced thick or if you cut everything smaller can make a dope side dish. It’s also seasonal so take advantage of all the great pears that are in season right now. Bonus points,its vegetarian! Just swap out the chicken stock for vegetable stock or water.

Seared Cauliflower w. Pears & Fig Jam

1 head of cauliflower, sliced into thick steaks

1 bosc pear, seeded and sliced

1/2 white onion, minced

2 Tablespoons of fig jam

1/4 cup chicken stock (or water )

flat leaf parsley, cleaned & dried

canola oil


chili powder


Peel and trim cauliflower stems, discarding any hard greenery and remove the bottom core until the cauliflower sits flat. On a flat surface, slice cauliflower into thick slices. Any residual cauliflower florets you can use for soup or in this dish as a side dish option.

Heat a large skillet over high heat with canola oil. Once hot, place cauliflower slices in skillet and sear on both sides until golden brown and cooked through. Add one thick slice of butter to the skillet and bast cauliflower. Season cauliflower with salt and remove from the skillet onto a serving dish.

In the same skillet add a little more canola oil, and add minced onions, sauteing onions until they are soft. Once the onions are soft add chicken stock, fig jam, salt and chili powder and simmer over low heat until the jam has melted into a smooth consistently. Add sliced pears and chopped parsley, toss lightly as to not break the pears and spoon over seared cauliflower. Serve immediately