Skip to content
Roasted cauliflower with labneh and za’atar
This delicious roasted cauliflower with homemade labneh and za'atar is a real showstopper at any dinner. Do note: the labneh needs to rest for 8 hours, so start in the morning, or even the day before! Also: you'll need a cheesecloth!
- Preparation Time: 20 minutes
- Resting time: 8 hours
- Total Time: 8 hours 20 minutes
Ingredients
-
500 g(plant-based) unsweetened yogurt E.g. soy yogurt
-
1 tspsalt
-
1cauliflower
-
90 gpomegranate seeds
-
400 gspinach
-
2 tbspza’atar
-
1pomegranate molasses
-
4mint sprigs
-
1lemon the juice
-
naan bread or flatbread to serve alongside
Instructions
-
Start making the labneh the day before; take a bowl, sieve and cheesecloth. Mix the salt into the yogurt. Pour the yogurt into the cheesecloth, place the cloth in the sieve and set it over the bowl. Let it drain for at least 8 hours, in the fridge, until it becomes a creamy substance.
-
Preheat the oven to 200 degrees. Cut the cauliflower into florets and place on a baking tray, sprinkle with olive oil, salt and za'atar. Roast the cauliflower for 25 minutes in the oven until golden brown and done.
-
Meanwhile, blanch the spinach.
-
Cut the mint into strips and stir this into the labneh, together with the lemon juice. Add salt and pepper to taste.
-
Assemble the plate: spoon the labneh onto the plate, place the spinach and cauliflower on it. Finish off with a drizzle of pomegranate molasses and sprinkle the remaining za'atar on it. Serve with (naan) bread.
