Za’atar Roasted Cauliflower with Herbed Labneh
Feasting doesn’t have to be extravagant — sometimes the most humble ingredients can steal the show.
Ingredients:
- 1 large head of cauliflower, cut into florets (or kept whole for presentation)
- 3 Tbsp olive oil
- 1 ½ Tbsp za’atar spice blend
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- Juice of ½ lemon
For the herbed labneh:
- 1 cup plain Greek yoghurt or store-bought labneh
- 2 Tbsp finely chopped fresh parsley
- 1 Tbsp finely chopped fresh mint
- 1 small garlic clove, minced
- Zest of ½ lemon
- Salt and pepper, to taste
- Drizzle of olive oil
How To Make Za’atar Roasted Cauliflower with Herbed Labneh
- Preheat your oven to 200°C.
- Line a baking tray with baking paper.
- In a large bowl, toss the cauliflower florets with olive oil, za’atar, cumin, smoked paprika, lemon juice, salt, and pepper until evenly coated.
- Spread the cauliflower on the tray in a single layer.
- Roast for 25–30 minutes, turning halfway through, until golden brown and slightly crisp on the
edges. - In a bowl, combine the yoghurt/labneh, parsley, mint, garlic, lemon zest, salt, and pepper.
- Mix well.
- Drizzle with olive oil and chill until ready to serve.
- Spread a generous layer of herbed labneh on a serving platter.
- Arrange the roasted cauliflower on top.
- Sprinkle with extra za’atar, pomegranate seeds, toasted nuts, and herbs.
- Finish with a light drizzle of olive oil.