Ingredients 8 Servings
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 medium red bell pepper, chopped
- 1 pound Italian turkey sausage, cut into chunks
- 4 ounces sliced mushrooms
- 2 tablespoons Gourmet Garden™ Garlic Stir-In Paste
- 1 can (15 ounces) low-sodium black beans, drained and rinsed
- 1 can (14.5 ounces) no salt added diced tomatoes
- 2 tablespoons Gourmet Garden™ Jalapeño Stir-In Paste
- 3 tablespoons Gourmet Garden™ Lightly Dried Cilantro
- 1 teaspoon McCormick® Ground Cumin
- sliced green onions
- sour cream
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.
