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Garlic Roasted Cauliflower with Pomegranate and Pine Nuts-8075.jpg
Side Dishes

Garlic Roasted Cauliflower with Pomegranate and Pine Nuts

  • 15m

    prep time

  • 30m

    Cook Time

  • 11

    Ingredients

Ingredients

9

Servings

  • 6 teaspoons Gourmet Garden Garlic, Stir-In Paste
  • 2 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 large cauliflower head, cut into small florets
  • 1/3 cup Greek plain whole milk yogurt
  • 1 tablespoon Gourmet Garden Cilantro, Lightly Dried
  • 1/2 cup pomegranate seeds, divided
  • 8 ounces pine nuts, toasted

Key Products

Garlic
Garlic
Cilantro
Cilantro

Nutrition information (per Serving)

Nutrition information coming soon.

Preparation

  • Preheat oven to 425°F. Mix 5 teaspoons of the Garlic Paste, olive oil, cumin, salt and pepper in small bowl. Place cauliflower florets in large bowl. Drizzle with oil mixture; toss to coat well. Spread cauliflower in single layer on large foil-lined shallow baking pan.

  • Roast 30 minutes or until cauliflower is tender and golden brown, stirring halfway through cooking. Meanwhile, mix yogurt, Gourmet Garden Lightly Dried Cilantro and remaining 1 teaspoon Garlic Paste in small bowl. Season with additional salt, if desired.

  • Transfer roasted cauliflower to serving bowl. Sprinkle with 1/3 cup of the pomegranate seeds and pine nuts; gently stir to combine. Top with remaining pomegranate seeds and serve with cilantro yogurt sauce.

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