A bright, creamy roasted cauliflower and labneh spread, topped with fresh rosemary, and served on toasted flatbreads. This post is sponsored by Reynolds Kitchens. Thanks for supporting our partners! Jump to recipe.
Spring has been aggressive this year. Whipping winds, plumes of pollen, and early season thunderstorms have made the weather something we have to contend with rather than enjoy. But from the comfort of the indoors, windows closed tight, the howling winds and surplus of pollen aren’t so bad. Just as it might on a blustery winter day, a hot oven with a tray of cauliflower roasting brings comfort.
Rather than the usual tray of smoky florets, this batch is destined for a creamy dip. Roasted until fork tender in a Reynolds Wrap® Aluminum Foil packet, the cauliflower are then tipped into the food processor, along with tangy labneh, fruity olive oil, and pungent garlic. A sprinkling of minced rosemary leaves and a drizzle of olive oil complete the spread. It can be slathered on a triangle of warm pita or spooned into a bowl and served with chips and carrots. No matter how you serve it, this spread’s perfect for entertaining a few friends or sharing during a quiet evening at home.
This post is produced in partnership with Reynolds Kitchens as part of their Endless Table campaign. For more recipes inspired by international flavors, head over to their site or follow the Reyonolds Kitchen Endless Table recipes on Instagram!
A note on labneh: labneh is essentially strained yogurt. You can find it at either specialty groceries or those specializing in Middle Eastern cuisine. To make your own, you’ll need cheese cloth and Greek yogurt. I used this recipe.
A bright, creamy labneh dip made with roasted cauliflower and topped with fresh rosemary served on toasted flatbreads.
- 1 medium head cauliflower cored and cut into 3/4-inch florets
- 8 tablespoons extra virgin olive oil 1/2 cup, divided
- 1 teaspoon sea salt plus more to taste
- 1 cup labneh cheese available at specialty markets or make your own
- 2 tablespoons freshly squeezed lemon juice plus a lemon wedge for serving
- 2 teaspoons chili oil
- 1 teaspoon minced garlic
- 2 tablespoons minced fresh rosemary
- 1/4 teaspoon freshly ground white pepper or to taste
Preheat oven to 400 degrees F.
In a small bowl, toss cauliflower florets with 2 tablespoons olive oil and 1 teaspoon sea salt.
Create a foil packet by folding a 20-inch length of Reynolds Wrap® Aluminum Foil in half and then folding the sides over several times. Carefully spoon cauliflower into packet and fold top over several times to seal. Set on a rimmed baking sheet and bake 25 - 30 minutes, or until cauliflower is fork tender. (Use caution when opening foil packet – the steam inside will be very hot.)
In the bowl of a food processor, pulse to combine roasted cauliflower, labneh, 1/4 cup olive oil, lemon juice, chili oil, and garlic and then process 1 minute or until mixture is smooth. Taste, and add sea salt as need.
Spoon spread into a serving bowl. Top with fresh rosemary, remaining 2 tablespoons olive oil, white pepper, and a squeeze of lemon. Serve with toasted flatbread triangles.
Disclosure: This post is sponsored by Reynolds Kitchens. Thanks for supporting the partners that make Brooklyn Supper possible! As always, all opinions are my own.