Spicy Roasted Cauliflower and Labneh Spread with Fresh Rosemary recipe

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Ingredients

1 medium head cauliflower, cored and cut into 3/4-inch florets
8 tablespoons extra virgin olive oil, divided
1 teaspoon sea salt, plus more to taste
1 cup labneh cheese
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
½ teaspoon freshly ground white pepper
Reynolds Wrap® Aluminum Foil

Nutrition Info

221.9 calories
carbohydrate: 5.5 g
cholesterol: 18.9 mg
fat: 19.2 g
fiber: 1.5 g
protein: 3.1 g
saturatedFat: 4.9 g
servingSize: -
sodium: 260.9 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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 to 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 salt as need.

  5. Spoon spread into a serving bowl. Top with fresh rosemary, remaining 2 tablespoons olive oil, and a squeeze of lemon. Serve with toasted flatbread triangles.

Recipe Yield

8 servings

Recipe Note

A bright, creamy spread made with roasted cauliflower and labneh, topped with fresh rosemary and served on toasted flatbreads from Elizabeth Stark of Brooklyn Supper.

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