Sumac-Roasted Cauliflower with Pomegranate Molasses and Herbed Labneh

Ingredients

• 1 large cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 tablespoon sumac
• 1 teaspoon salt
• 1 teaspoon black pepper

• 2 tablespoons pomegranate molasses

• 1 cup labneh
• 2 tablespoons fresh mint, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice

Method

1. 01
   Preheat the oven to 425°F (220°C).
2. 02
   In a large bowl, toss the cauliflower florets with olive oil, sumac, salt, and black pepper until evenly coated.
3. 03
   Spread the cauliflower florets on a baking sheet in a single layer.
4. 04
   Roast in the preheated oven for 30-35 minutes, or until the cauliflower is golden brown and tender, stirring halfway through.
5. 05
   While the cauliflower is roasting, prepare the herbed labneh by mixing labneh, chopped mint, chopped parsley, and lemon juice in a bowl. Set aside.
6. 06
   Remove the roasted cauliflower from the oven and drizzle with pomegranate molasses.
7. 07
   Serve the sumac-roasted cauliflower warm with a generous dollop of herbed labneh on the side.