Garlic Roasted Cauliflower with Pomegranate and Pine Nuts

Name: Garlic Roasted Cauliflower with Pomegranate and Pine Nuts | Gourmet Garden US
Prep time: 15 min
Cook time: 30 min
Yield: 9
Ingredients: 6 tsps Gourmet Garden Garlic Stir-In Paste; 2 tbsp olive oil; 1/2 tsp ground cumin; 3/4 tsp salt, plus more to taste; 1/4 tsp black pepper; 1 large cauliflower head, cut into small florets; 1/3 cup Greek plain whole milk yogurt; 1 tbsp Gourmet Garden Cilantro Lightly Dried; 1/2 cup pomegranate seeds, divided; 8 oz pine nuts, toasted

15 m

Prep Time

30 m

Cook Time

10

Ingredients

9

Servings

Ingredients
Preparation
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Ingredients

6 teaspoons Gourmet Garden Gourmet Garden™ Garlic Stir-In Paste 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 Gourmet Garden™ Lightly Dried Cilantro Lightly Dried
1/2 cup pomegranate seeds, divided
8 ounces pine nuts, toasted

KEY PRODUCTS

NUTRITION INFORMATION

(per Serving)

This recipe has no significant nutritional value.

Preparation

1 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.
2 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.
3 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.