Name: Red Roasted Cauliflower over Labne
Yield: 4-6
Ingredients: 1 medium cauliflower, separated into florets (7 to 8 cups); 1/3 cup olive oil; 1 ½ Tbsp Rub Adom spice blend; 3/4 tsp fine grey sea salt, plus more for seasoning; Freshly ground black pepper, to taste; ½ cup labne or Greek yogurt; ¼ cup chopped parsley; Finely grated zest of 1 lemon

Roasted cauliflower becomes something new here: deeply flavorful and effortlessly elegant. Adeena Sussman pairs her bold, earthy Rub Adom spice blend with crisped cauliflower and cool labaneh for contrast and comfort. Finished with fresh herbs and lemon zest, this dish makes vegetables shine — whether served as a colorful side, a hearty vegetarian main, or as part of a larger mezze-inspired spread.

Red Roasted Cauliflower over Labne

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Author

Adeena Sussman

Servings/Yield

4-6

Image of Red Roasted Cauliflower over Labne

Ingredients

1 medium cauliflower, separated into florets (7 to 8 cups)
1/3 cup olive oil
1 ½ Tbsp Rub Adom spice blend
3/4 tsp fine grey sea salt, plus more for seasoning
Freshly ground black pepper, to taste
½ cup labne or Greek yogurt
¼ cup chopped parsley
Finely grated zest of 1 lemon

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Directions

Preheat the oven to 400°F.
In a large bowl whisk the olive oil, Rub Adom spice blend, ½ teaspoon of the salt and pepper to taste.
Add the cauliflower to the bowl and toss to coat. Spread the cauliflower evenly onto a parchment-lined baking sheet and roast, stirring midway through, until tender and browned around the edges, 25 to 30 minutes. Remove from the oven to cool.
Whisk the labne, remaining ¼ teaspoon salt, parsley and lemon zest in a bowl.
Spread the labaneh on a serving plate and top with the cauliflower. Season with salt and pepper to taste.