Spicy Roasted Cauliflower And Labneh Spread With Fresh Rosemary Recipe

Name: Spicy Roasted Cauliflower And Labneh Spread With Fresh Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium head cauliflower, cored and cut into 3/4-inch florets; 8 tablespoons extra virgin olive oil, divided; 1 teaspoon sea salt, plus more to taste; 1 cup labneh cheese; 2 tablespoons freshly squeezed lemon juice, plus a lemon wedge for serving; 2 teaspoons chili oil; 1 teaspoon minced garlic; 2 tablespoons minced fresh rosemary; 1/2 teaspoon freshly ground white pepper; Reynolds Wrap(R) Aluminum Foil

Servings: persons

1 medium head cauliflower, cored and cut into 3/4-inch florets
8 tablespoons extra virgin olive oil, divided
1 teaspoon sea salt, plus more to taste
1 cup labneh cheese
2 tablespoons freshly squeezed lemon juice, plus a lemon wedge for serving
2 teaspoons chili oil
1 teaspoon minced garlic
2 tablespoons minced fresh rosemary
1/2 teaspoon freshly ground white pepper
Reynolds Wrap(R) Aluminum Foil

1
Preheat oven to 400 degrees F.
2
In a small bowl, toss cauliflower florets with 2 tablespoons olive oil and 1 teaspoon sea salt.
3
Create a foil packet by folding a 20-inch length of Reynolds Wrap(R) Aluminum Foil in half and then folding the sides over several times. Carefully spoon cauliflower into packet and fold top over several times to seal. Set on a rimmed baking sheet and bake 25 to 30 minutes or until cauliflower is fork tender (use caution when opening foil packet - the steam inside will be very hot).
4
In the bowl of a food processor, pulse to combine roasted cauliflower, labneh, 1/4 cup olive oil, lemon juice, chili oil and garlic and then process 1 minute or until mixture is smooth. Taste and add salt as need.
5
Spoon spread into a serving bowl. Top with fresh rosemary, remaining 2 tablespoons olive oil, and a squeeze of lemon. Serve with toasted flatbread triangles.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium head cauliflower, cored and cut into 3/4-inch florets, 8 tablespoons extra virgin olive oil, divided, 1 teaspoon sea salt, plus more to taste, 1 cup labneh cheese, and more.

Yes, Spicy Roasted Cauliflower And Labneh Spread With Fresh Rosemary falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Roasted Cauliflower And Labneh Spread With Fresh Rosemary

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