Zaatar-Spiced Roasted Cauliflower with Pomegranate Molasses and Herbed Labneh

Ingredients

• 1 large cauliflower head, cut into florets
• 3 tablespoons olive oil
• 2 tablespoons zaatar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons pomegranate molasses

• 1 cup labneh
• 2 tablespoons fresh mint leaves, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 1 clove garlic, minced
• 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, zaatar, salt, and black pepper until evenly coated.
3. 03
   Spread the cauliflower onto a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until golden brown and tender, stirring halfway through.
4. 04
   While the cauliflower is roasting, prepare the herbed labneh. In a medium bowl, combine labneh, mint, parsley, minced garlic, and lemon juice. Mix well and set aside.
5. 05
   Once the cauliflower is roasted, remove it from the oven and let it cool slightly.
6. 06
   Drizzle the cauliflower with pomegranate molasses and gently toss to coat.
7. 07
   Serve the zaatar-spiced roasted cauliflower with a generous dollop of herbed labneh on the side.