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Hi. I'm Sara!

Welcome to Mercer + Green.
I am a born and bred New Yorker, mom of two little girls who loves
all things New York and is passionate about healthy living.

Roasted Curried Cauliflower with Pomegranate

Roasted Curried Cauliflower with Pomegranate

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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
  1. Preheat oven to 400
  2. Line a baking sheet with aluminum foil
  3. In a large bowl combine the cauliflower, garlic, coconut oil, and curry powder until the cauliflower is evenly coated.
  4. Spread cauliflower out on the lined baking sheet. Top with just a little sea salt and pepper.
  5. Roast the cauliflower for 30 minutes or until the edges just begin to brown.
  6. Toss the roasted cauliflower with the pomegranate seeds and serve.
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