Roasted Curried Cauliflower with Pomegranate
Happy 2012! Overall, 2011 was an amazing year for me. I married the love of my life, took a honeymoon to paradise, began teaching monthly cooking classes, and launched this blog.
Last January I had a pretty clear idea of what 2011 would hold. 2012 still feels like a mystery. I have tons of goals and some pretty big projects in the oven (pun intended) but a lot still feels unknown- and I love that.
For my first recipe of the New Year I wanted to share a very simple, yet incredibly satisfying dish. I made this as part of Christmas Eve dinner and have enjoyed it several times since. The spiciness of the curry mixed with the sweet/tart of the pomegranates is a perfect pairing in my book. The best part is, you can make a large batch for dinner and enjoy the leftovers over a salad the next day!
If you missed my post on an easy pomegranate-opening trick take a look here.
Roasted Curried Cauliflower with Pomegranate
- 4 cups cauliflower cut into small florets
- 2 cloves of garlic minced
- 1 T coconut oil
- 1 T curry powder
- ½ cup pomegranate seeds
- sea salt
- black pepper
- Preheat oven to 400
- Line a baking sheet with aluminum foil
- In a large bowl combine the cauliflower, garlic, coconut oil, and curry powder until the cauliflower is evenly coated.
- Spread cauliflower out on the lined baking sheet. Top with just a little sea salt and pepper.
- Roast the cauliflower for 30 minutes or until the edges just begin to brown.
- Toss the roasted cauliflower with the pomegranate seeds and serve.
