By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
116 cal · 45 min
Cauliflower Semolina With Dried Fruits
Recipe GLPR5249993e5020d7
A North African–inspired dessert featuring roasted cauliflower transformed into delicate semolina-like grains, glazed with white wine and honey, and studded with soft dried figs and apricots. Finished with a whisper of harissa for warmth and fresh mint for brightness, this unique sweet course balances fruit, spice, and tender vegetables in an unexpectedly elegant presentation.
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Ingredients
1 head cauliflower, cut into small florets
2 dried figs, roughly chopped
2 dried apricots, roughly chopped
1/3 cup white wine
1 teaspoon honey
1/4 preserved lemon, finely minced
1/2 teaspoon harissa paste or red pepper flakes (optional)
20 grams butter, diced
Salt and freshly ground black pepper to taste
8 fresh mint leaves
Directions
Preheat your oven to 400°F (200°C). Toss the cauliflower florets with a light coating of salt and pepper, then spread in a single layer on a baking sheet. Roast for 20 to 25 minutes, stirring once halfway through, until the florets are golden brown and tender with crispy, caramelized edges.
While the cauliflower roasts, combine the white wine, honey, chopped figs, chopped apricots, and minced preserved lemon in a small saucepan. Stir in the harissa if using. Bring to a simmer over medium-low heat and cook for 5 minutes, allowing the dried fruit to soften and the flavors to meld.
Once the cauliflower is roasted and tender, remove it from the oven and let it cool slightly. Using a fork, gently break down each floret into smaller, grain-like pieces until the texture resembles coarse semolina.
Transfer the broken cauliflower to a serving bowl. Add the warm wine-and-fruit mixture along with its liquid, and gently fold together to combine. Dot the surface with diced butter, allowing it to melt into the warm mixture.
Tear the fresh mint leaves and scatter over the top. Season with additional salt and pepper as needed. Serve warm or at room temperature as a light and sophisticated dessert.
Comments
Preserved lemon and harissa demand a stop at Harris Teeter or ALDI's specialty section—neither is stocked at Food Lion or Walmart reliably—and the ingredient list tilts toward pantry staples that run $20–24 total for four servings, or about $5–6 per plate before wine. The stated 45 minutes undersells active time if you're toasting semolina, softening dried fruit in wine, and building sauce layers; budget closer to an hour and a quarter for a weeknight. This is a vegetable-forward North Carolina dish that reheats well and feeds four without fuss, but the North African spice profile and preserved citrus ask you to embrace flavors that land differently than a roasted-carrot supper; it is worth the special trip and the cost if you like bold, unfamiliar tastes, and it suits a dinner party better than a rushed Tuesday."
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