Low Iodine Pomegranate-Mint Roasted Garlic Puree
Roasting whole heads of garlic low and slow transforms those sharp, pungent cloves into something almost buttery and sweet — and that caramelized depth is the backbone of this vibrant puree. Reduced pomegranate juice brings a tangy, jewel-toned richness, while fresh mint and a squeeze of lemon keep everything bright and lively. A pinch of cumin and turmeric round out the flavor with just enough warmth to make this feel genuinely complex without a long ingredient list. For anyone navigating a low-iodine approach, this recipe is a natural fit — it relies entirely on fresh produce, olive oil, and spices, with no seafood, dairy, or iodized salt required. Just reach for non-iodized salt when seasoning, and you're good to go. The optional pomegranate molasses deepens the sweet-tart notes even further if you want to push the flavor over the top. Spread it thickly on toasted bread, swipe it under roasted vegetables, or use it as a dip for crudités — this puree punches well above its weight for something so simple to pull together.
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Learn more →Ingredients
6 servings
- 2 heads garlic
- 2 tbsp extra virgin olive oil, divided
- ½ cup pomegranate juice
- ¼ cup fresh mint leaves, loosely packed
- 1 tbsp lemon juice
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp salt, or to taste
- ⅛ tsp black pepper
- 1 tsp pomegranate molasses (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the trimmed garlic heads cut-side up in a small baking dish. Drizzle 1 tbsp of the olive oil over the exposed cloves, then cover the dish tightly with aluminum foil.
- 2
Roast the garlic for 40–45 minutes, until the cloves are deeply golden, completely soft, and a skewer slides through the center of the largest clove without resistance. Remove from the oven and let rest, still covered, for 10 minutes.
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