Spicy Roasted Cauliflower and Labneh Spread with Fresh Rosemary recipe
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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 ½ teaspoon freshly ground white pepper Reynolds Wrap® Aluminum Foil
Nutrition Info
- 221.9 caloriescarbohydrate: 5.5 gcholesterol: 18.9 mgfat: 19.2 gfiber: 1.5 gprotein: 3.1 gsaturatedFat: 4.9 gservingSize: -sodium: 260.9 mgsugar: 1.5 gtransFat: : -unsaturatedFat: : -
Directions Spicy Roasted Cauliflower and Labneh Spread with Fresh Rosemary
Directions
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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.