Spiced Cauliflower with Tangy Labneh Sauce
Your next cauliflower dish just got upgraded to First Class…
This recipe is inspired by one of my favorite dishes at Mediterranean Exploration in Portland, OR. I am in love with their house labneh and cauliflower dish and decided to make my own interpretation of it. I’m mad for it. This recipe is a keeper and one to share with your cauliflower loving friends. Might even convert some cauliflower haters.
Makes 6 servings | Hands-on time: 15 minutes | Total time: 25 minutes
Spiced Cauliflower:
1 cauliflower head, cut into florets about the same size
2 teaspoons of your favorite spice blend (I use a combination of equal parts turmeric, paprika, garlic powder, cinnamon, cumin and coriander)
Splash of Liquid Aminos
Extra virgin olive oil, to coat
Salt and coarsely ground pepper to taste
1 lemon
Optional: sun dried pepper flakes and sumac for garnish. I get the pepper flakes (Urfa Biber) and some other yummy spice blends from Villa Jerada
Combine all ingredients and set aside
Green Goddess Sauce
Large handful of your favorite herbs…I like to use a combination of green onions, tarragon, mint and parsley. I encourage you to experiment with different herbs and use whatever you have on hand!
2 garlic cloves, pressed or use a good squirt of That’s Good Garlic Sauce (highly recommend)
1/3 cup extra virgin olive oil 1 tablespoons red or white vinegar (my personal favorite is rice wine vinegar…has the perfect sweet tang thing going)
1/2 teaspoon kosher salt (taste as you go…you can always add more salt if needed) 1/4 teaspoon cayenne pepper
Combine all ingredients in a blender until smooth.
Note: You can find That’s Good Garlic sauce at www.thatsgoodgarlic.com
Tangy Yogurt Sauce
1 cup Labneh (also known as Kefir Cheese). Labneh is tangier and creamier than your typical yogurt. Greek yogurt is best substitute.
1 tsp fresh lemon or lime juice
1 tsp That’s Good Garlic Sauce or use 1 garlic clove, pressed or finely minced.
Salt to taste…one pinch at a time until it is to your liking
Combine all ingredients in a small bowl and set aside
Method:
Adjust oven rack to middle position and heat oven to broil setting (about 500 degrees for most ovens). Arrange your cauliflower on a baking dish. Drizzle or spray with olive oil. Roast for 8-13 minutes (depending on your oven) or until golden brown. I like to use this broil method because it maintains the crunchy texture of cauliflower with just enough sweet caramelization. You want your cauliflower to have a bite to it and cooking on high heat for a short period of time will help you achieve this!
Once my cauliflower is in the oven, I whip up my two sauces. Feel free to double the recipe for your Green Goddess Sauce…it is great to have on hand to pour over salads, on top of brown rice or quinoa, frittata, chicken & fish and pairs really well with raw veggies. Honesty, it is delicious on top of just about anything savory!
Spread yogurt sauce on the bottom of your bowl, top with cauliflower and drizzle with green sauce. Or mix everything up. Do as you please. I also like to add a squeeze of fresh lemon to bring all the flavors to life. Garnish with pepper flakes and sumac and eat your heart out.
Salamati…..may it nourish your soul.