Pork Free Pomegranate-Mint Roasted Garlic Puree
Roasting garlic low and slow transforms it into something almost unrecognizable — deeply golden, buttery-soft, and sweet in a way that raw cloves never hint at. This puree takes that caramelized base and builds on it with reduced pomegranate juice, bright fresh mint, a squeeze of lemon, and warm spices like cumin and turmeric, creating a spread that feels genuinely special. The result is thick enough to mound on a spoon but silky enough to swipe across flatbread, dollop onto roasted vegetables, or serve alongside grilled proteins without a second thought. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-scanning or substitution stress — just straightforward, confident cooking. The optional pomegranate molasses adds a deeper, more complex sweetness if you have it on hand, but the puree is absolutely stunning without it. This is the kind of condiment that disappears fast at a table, and people will absolutely ask you what's in it.
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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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