Roasted Cauliflower Labneh

Ingredients

• 1 pcs Cauliflower
• 4 tbsp Olive Oil
• 1.5 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 1 tsp Ground Cumin
• 1 cups Labneh
• 1 pcs Garlic
• 0.5 pcs Preserved Lemon
• 4 tbsp Parsley
• 2 tbsp Mint
• 1 tsp Sumac
• 2 tbsp Pine Nuts

Method

1. Cut {cauliflower} into florets, then toss on a sheet pan with {olive_oil}, {kosher_salt}, {black_pepper}, and {ground_cumin} until evenly coated. Spread in a single layer with space between pieces so the edges roast instead of steam.
2. Roast the seasoned {cauliflower} at high heat until deeply golden and tender, turning once halfway, about until the edges are charred and nutty-smelling. Taste and add a little more {kosher_salt} if needed while hot.
3. Toast {pine_nuts} in a small dry skillet over medium heat, stirring often for even color, until golden and fragrant. Tip out immediately so they do not scorch.
4. Stir {labneh} in a bowl with finely grated {garlic}, finely chopped {preserved_lemon}, a pinch of {kosher_salt}, and a drizzle of {olive_oil} until smooth and savory. Fold in most of the {parsley} and {mint}, saving a little of each for finishing.
5. Spread the {labneh} onto a serving plate with a swoosh, then pile the hot {cauliflower} over it. Finish with {sumac}, the reserved {parsley} and {mint}, the toasted {pine_nuts}, and a final drizzle of {olive_oil} for brightness and crunch.