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.

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

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  • 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
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/08/2016
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
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