Step 1

Preheat oven to 450°F. Lay cauliflower in roasting pan and coat with olive oil and heavy pinch salt. Roast until edges are nutty brown and paring knife inserted into cauliflower offers no resistance, about 30 minutes.

Step 2

Transfer cauliflower and remaining oil in pan to food processor along with labne, extra virgin olive oil, lemon juice, and sumac. Pulse until puré forms, leaving some small chunks of cauliflower intact. Add parsley and pulse until integrated. Adjust seasoning with lemon, sumac, and salt. Spread can be served warm, room temperature, or chilled. Sprinkle on extra sumac just before serving.