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Za’atar Roasted Cauliflower with Herb Labneh

Are you ready for the BEST oven-roasted cauliflower? This roasted cauliflower with za’atar and turmeric is caramelized to perfection. Add the herbed labneh and you have a side dish that’s bursting with flavor!

Ingredients

2 heads cauliflower, cut into small florets

2 tablespoons olive oil 

2 tablespoons butter, melted

2 tablespoons za’atar 

1 teaspoon salt

1/2 teaspoon black pepper

 

Herb Labneh

8 ounces labneh 

2 teaspoons each of fresh dill, mint, flat-leaf parsley, scallions (white parts only), finely chopped

2 teaspoons olive oil

Juice of half a lemon

Salt and pepper to taste

Instructions

Notes

  • Dry cauliflower: After you’ve rinsed your cauliflower florets with water, lay them on a paper towel or kitchen towel or put them in a salad spinner to dry. The dryer they are the crispier and more caramelized they will get as they roast.
  • Pile it up! To cut down on dishes—because who really wants to do a lot of dirty dishes—pile the florets in the middle of your sheet pan, drizzle the cauliflower with olive oil and butter and add all your seasonings, then toss. I like to use my hands to get everything coated but you can also use a spoon or spatula.
  • One layer: To ensure that your cauliflower cook evenly, spread them in a single layer so they are not touching. This helps them roast and not steam.
  • Roast how you like it:  Roast your cauliflower for at least 30 minutes and you can go up to 45 minutes. The main thing you want is for your cauliflower to be tender, caramelized, and have some crispy bits. I like for mine to also get a little charred so I opt for a longer roast.
  • To flip or not to flip? Flipping your cauliflower halfway through cooking, which promotes even cooking, is optional. If you’re like me and like one side to get extra crispy, skip this step. 

Keywords: roasted cauliflower, za'atar roasted cauliflower, roasted cauliflower with herb labneh