A bright, creamy spread made with roasted cauliflower and labneh, topped with fresh rosemary and served on toasted flatbreads from Elizabeth Stark of Brooklyn Supper.


Recipe Summary

10 mins
30 mins
40 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F.

  • In a small bowl, toss cauliflower florets with 2 tablespoons olive oil and 1 teaspoon sea salt.

  • Create a foil packet by folding a 20-inch length of Reynolds Wrap® 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).

  • 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.

  • 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.

Reynolds Kitchens Tip:

Cauliflower roasted in a Reynolds Wrap(R) Aluminum Foil packet cooks quickly and is incredibly tender – and cleanup is a snap.

Nutrition Facts

222 calories; protein 3.1g; carbohydrates 5.5g; fat 19.2g; cholesterol 18.9mg; sodium 260.9mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
I would make this again. I didn't put in the white pepper because I tasted it after the chili oil and it was soooo spicy. I would recommend starting with half the amount of chili oil and adding the rest based on personal taste. I used it as a dip for artichoke leaves celery sweet peppers and triscuits. Read More