Ingredients 9 Servings
- 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
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.
