Roasted Cauliflower And Labne Spread Recipe

• 1 large head cauliflower, cut into small chunks (about 6 cups)
• Kosher salt
• 1/4 tablespoons olive oil
• 1 cup labne
• 1/4 cup extra virgin olive oil
• 1 tablespoon lemon juice, to taste
• 1 tablespoon sumac, plus more for garnish
• 1/2 cup parsley, roughly chopped

1. Preheat oven to 450u0b0F. Lay cauliflower in roasting pan and coat with olive oil and heavy pinch salt. Roast until edges are nutty brown and paring knife inserted into cauliflower offers no resistance, about 30 minutes.
2. Transfer cauliflower and remaining oil in pan to food processor along with labne, extra virgin olive oil, lemon juice, and sumac. Pulse until pure forms, leaving some small chunks of cauliflower intact. Add parsley and pulse until integrated. Adjust seasoning with lemon, sumac, and salt. Spread can be served warm, room temperature, or chilled. Sprinkle on extra sumac just before serving.

head cauliflower, kosher salt, olive oil, labne, extra virgin olive oil, lemon juice, sumac, parsley

Taken from www.seriouseats.com/recipes/2010/12/roasted-cauliflower-labne-sumac-spread-dip-recipe.html (may not work)