Sumac-Spiced Roasted Cauliflower with Pomegranate and Herbed Labneh

Name: Sumac-Spiced Roasted Cauliflower with Pomegranate and Herbed Labneh
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 medium cauliflower head (cut into florets); 2 tablespoons olive oil; 1 tablespoon sumac; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper (freshly ground); 1/2 cup pomegranate seeds; 1 cup labneh; 2 tablespoons fresh mint (chopped); 2 tablespoons fresh parsley (chopped); 1 clove garlic (minced); 1 tablespoon lemon juice (freshly squeezed); 1/4 teaspoon salt

VegetarianMiddle EasternDinnerHealthyVegetableFlavorful

⏱️ 20m PREP

🔥 35m COOK

👥 4 SERVINGS

⚡ 250 CAL/SERV

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Overview

A vibrant and flavorful dish featuring roasted cauliflower seasoned with tangy sumac, served with a refreshing herbed labneh and topped with juicy pomegranate seeds.

Macronutrients per serving

grams

Protein

8.0g 17%

Fat

14.0g 30%

Carbs

25.0g 53%

Rich in nutrients

☀️ Vitamin C

70% DV

Supports immune function

☀️ Vitamin K

30% DV

Essential for blood clotting

☀️ Folate

15% DV

Important for cell division

🌾 Fiber

32% DV

Aids in digestion

✦ Antioxidants

high

Helps protect cells from damage

Ingredients

Main Ingredients

1 medium cauliflower head cut into florets
2 tablespoons olive oil
1 tablespoon sumac
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper freshly ground
1/2 cup pomegranate seeds

Herbed Labneh

1 cup labneh
2 tablespoons fresh mint chopped
2 tablespoons fresh parsley chopped
1 clove garlic minced
1 tablespoon lemon juice freshly squeezed
1/4 teaspoon salt

Instructions

1 Preheat the oven to 425°F (220°C).
2 In a large bowl, toss the cauliflower florets with olive oil, sumac, ground cumin, salt, and black pepper until evenly coated.
3 Spread the seasoned cauliflower on a baking sheet in a single layer.
4 Roast in the preheated oven for 30-35 minutes, or until the cauliflower is tender and golden brown, turning halfway through.
5 While the cauliflower is roasting, prepare the herbed labneh. In a small bowl, combine labneh, mint, parsley, garlic, lemon juice, and salt. Mix well.
6 To serve, spread a generous amount of herbed labneh on a serving platter.
7 Arrange the roasted cauliflower over the labneh and sprinkle with pomegranate seeds.
8 Garnish with additional mint or parsley if desired and serve warm.