Mushroom Free Pomegranate-Mint Roasted Garlic Puree
Roasting whole heads of garlic low and slow transforms sharp, pungent cloves into something almost buttery and deeply sweet — and that caramelized base is exactly what makes this puree so special. A quick reduction of pomegranate juice adds a bright, jewel-toned tartness that cuts right through the richness, while fresh mint and a squeeze of lemon keep everything tasting alive and vibrant. Cumin and turmeric round out the flavor with just enough warmth to make you wonder why you haven't been putting this on everything. The optional pomegranate molasses is worth tracking down if you can — it deepens the fruity note into something almost complex and restaurant-worthy. Every single ingredient here is naturally free of fungi, so there's no need to scan labels or swap anything out; it's straightforwardly safe from start to finish. Spread it thick on flatbread, swipe it under roasted vegetables, or use it as a dip — this puree punches well above its weight for how simple the process really is.
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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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