Sumac-Roasted Cauliflower Steaks with Herbed Labneh and Pomegranate Molasses Drizzle

Ingredients

• 1 large cauliflower, cut into 1-inch thick steaks
• 3 tablespoons olive oil
• 1 tablespoon sumac
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper

• 1 cup labneh
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh mint, chopped
• 1 tablespoon lemon zest

• 3 tablespoons pomegranate molasses
• 1 tablespoon honey

Method

1. 01
   Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. 02
   In a small bowl, mix the olive oil, sumac, ground cumin, salt, and black pepper.
3. 03
   Brush each side of the cauliflower steaks with the spice mixture and place them on the prepared baking sheet.
4. 04
   Roast the cauliflower steaks in the oven for 25-30 minutes, flipping halfway through, until golden brown and tender.
5. 05
   While the cauliflower is roasting, prepare the herbed labneh by combining the labneh, dill, mint, and lemon zest in a bowl. Mix well and set aside.
6. 06
   For the pomegranate molasses drizzle, whisk together the pomegranate molasses and honey in a small bowl.
7. 07
   Once the cauliflower steaks are done, remove them from the oven and let them cool slightly.
8. 08
   To serve, spread a generous amount of herbed labneh on a serving platter. Place the cauliflower steaks on top and drizzle with the pomegranate molasses mixture.
9. 09
   Garnish with additional fresh herbs, if desired, and serve warm.