Sumac-Spiced Roasted Cauliflower with Pomegranate Molasses and Herbed Labneh

Ingredients

• 1 large cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 tablespoon sumac
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons pomegranate molasses
• 1 cup pomegranate seeds

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

Method

1. 01
   Preheat the oven to 425°F (220°C).
2. 02
   In a large bowl, combine the cauliflower florets with olive oil, sumac, ground cumin, salt, and black pepper. Toss to coat the cauliflower evenly.
3. 03
   Spread the seasoned cauliflower onto a baking sheet in a single layer.
4. 04
   Roast in the preheated oven for 25-30 minutes, until the cauliflower is tender and golden brown, turning halfway through.
5. 05
   While the cauliflower is roasting, prepare the herbed labneh by mixing labneh, chopped mint, chopped parsley, lemon juice, and salt in a bowl. Stir until well combined.
6. 06
   Once the cauliflower is roasted, drizzle it with pomegranate molasses and sprinkle with pomegranate seeds.
7. 07
   Serve the roasted cauliflower warm, with a side of herbed labneh for dipping.