Roasted Cauliflower and Labne Spread Recipe

Name: Roasted Cauliflower and Labne Spread Recipe
Total time: 40 min
Ingredients: 1 large head cauliflower, cut into small chunks (about 6 cups); Kosher salt; 1/4 tablespoons olive oil; 1 cup labne; 1/4 cup extra virgin olive oil; 1 tablespoon lemon juice, to taste; 1 tablespoon sumac, plus more for garnish; 1/2 cup parsley, roughly chopped

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Total: 40 minutes

Servings: 4.5

Author : Max Falkowitz

appetizers cauliflower dips

Roasted Cauliflower and Labne Spread Recipe

Ingredients

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1 large head cauliflower, cut into small chunks (about 6 cups)Kosher salt1/4 tablespoons olive oil1 cup labne1/4 cup extra virgin olive oil1 tablespoon lemon juice, to taste1 tablespoon sumac, plus more for garnish1/2 cup parsley, roughly chopped

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Instructions

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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.