Sumac-Spiced Roasted Cauliflower with Pomegranate and Herbed Labneh

Ingredients

• 1 medium cauliflower head, cut into florets
• 2 tablespoons olive oil
• 1 tablespoon sumac
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1 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 teaspoon salt

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, ground cumin, salt, and black pepper until evenly coated.
3. 03
   Spread the seasoned cauliflower on a baking sheet in a single layer.
4. 04
   Roast in the preheated oven for 30-35 minutes, or until the cauliflower is tender and golden brown, turning halfway through.
5. 05
   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. 06
   To serve, spread a generous amount of herbed labneh on a serving platter.
7. 07
   Arrange the roasted cauliflower over the labneh and sprinkle with pomegranate seeds.
8. 08
   Garnish with additional mint or parsley if desired and serve warm.