Wheat Free Pomegranate-Mint Roasted Garlic Puree
Roasting garlic low and slow transforms it into something almost unrecognizable — sweet, buttery, and deeply mellow — and this puree takes that magic even further with pomegranate juice, fresh mint, and warm spices. The pomegranate juice gets simmered down into a lightly syrupy reduction before blending, which concentrates its tartness and gives the finished puree a gorgeous jewel-toned color. A pinch of cumin and turmeric add earthy depth without overwhelming the brightness of the lemon and mint, making every spoonful feel layered and intentional. Every single ingredient here is naturally free of wheat, so there's no substituting or label-checking required — just straightforward, whole-food cooking. The optional pomegranate molasses pushes the sweet-tart balance even further if you want a more intense finish. Spread it on rice crackers, swirl it into a grain bowl, or serve it alongside roasted vegetables as a showstopping dip that looks far more impressive than the effort involved.
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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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