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roasted cauliflower and labneh spread // brooklyn supper
Print Recipe
Roasted Cauliflower and Labneh Dip
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

A bright, creamy labneh dip made with roasted cauliflower and topped with fresh rosemary served on toasted flatbreads.

Recipe Type: Appetizer
Makes: 8 servings
Author: Brooklyn Supper
Ingredients
  • 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
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a small bowl, toss cauliflower florets with 2 tablespoons olive oil and 1 teaspoon sea salt.
  3. 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.)
  4. 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.
  5. 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.