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ROASTED SPICED CORN WITH YOGURT AND TOASTED NUTS

Serves: 4
25 MIN
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

6 ears of Green Giant* frozen Corn on the Cob

1 bag (340 g) Green Giant* frozen Cauliflower Riced Veggies

2 tbsp. (30 ml) olive oil

½ cup (125 ml) dried apricots, finely diced

¼ cup (60 ml) dried currants

2 tsp. (10 ml) turmeric

Zest of 1 naval orange, roughly 1 tbsp. (15 ml)

Juice of half an orange, roughly ¼ cup (60 ml)

1 tsp. (5 ml) ground ginger

½ tsp. (2.5 ml) ground cinnamon

2 tsp. (10 ml) ground cumin

1 tbsp. (15 ml) parsley, chopped

1/3 cup (80 ml) pomegranate seeds

¼ cup (60 ml) whole almonds, chopped

¼ cup (60 ml) plain yogurt

¼ cup (60 ml) toasted hazelnuts

¼ cup (60 ml) pistachios

1 tbsp. (15 ml) toasted coriander seed

1 tbsp. (15 ml) toasted sesame seeds

Paprika for garnish

Directions

In a large sauté pan over medium high heat, warm 2 tbsp. of olive oil, add frozen riced cauliflower, apricots, currants, turmeric, orange zest and orange juice. Cook for 7 minutes. Remove from heat and stir in parsley, pomegranate seeds and almonds.

 

Nuts Mixture

In a blender or small food processor, blitz together hazelnuts, pistachios coriander seed and sesame seeds into a crumbled mixture.

 

Spice Mixture

In a small bowl stir together, ground ginger, cinnamon, and cumin.

Prepare corn according to package instructions. Sprinkle warm corn with spice mixture and paprika. Dollop corn with yogurt and sprinkle with nut mixture. Serve corn alongside riced cauliflower.