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Whole Roasted Cauliflower with Labneh, Za'atar and Garlic Confit

Indulge your taste buds in a culinary journey curated by the talented Derya, the creative mind behind the Cantasole ambassador, apinchofderya. Today, we embark on a flavorful adventure with a recipe that elevates the humble cauliflower to extraordinary heights also thanks to a special drizzle of Coratina extra virgin olive oil.

Derya's Roasted Cauliflower is a symphony of textures and tastes, combining the nutty essence of perfectly roasted cauliflower with the Mediterranean tastes like Lebneh and Za'atar. As you follow along with Derya's expert guidance, you'll discover how simple ingredients can transform into a culinary masterpiece, creating a dish that's both wholesome and irresistibly delicious.

Cooking time: 1 h

Serving size: 4 portions

 

INGREDIENTS

1 medium cauliflower 
3 tbsp Cantasole Coratina extra virgin olive oil
Salt & pepper to taste

Homemade Labneh 
500 g Turkish/Greek yoghurt 
1/2 tsp salt

Garlic Confit 
1 head of garlic, cloves peeled 
1/2 cup Cantasole Coratina EVOO
Salt & pepper to taste

Za’atar Spice Mix 
1 tsp dried thyme
1 tsp cumin, ground
1 tsp coriander, ground
1 tsp toasted sesame seeds
1 tsp sumac
1/2 Aleppo chili 
1/2 tsp salt  

METHOD

Homemade Labneh:

  1. Pour the yogurt into a bowl and stir in salt.
  2. Set a large sieve, line it with linen or muslin towel over a deep bowl. Add the yogurt mixture. Cover gently with the overhang of the linen towel. Set aside in the fridge, to drain for 24-48 hours. 

Roasted Cauliflower and Garlic Confit:

  1. Preheat the oven to 180ºC/350ºF.
  2. Trim the outer cauliflower leaves. Discard the stalk so the cauliflower can sit flat, then cut a cross into the base. Rinse and dry the cauliflower head. Place it in a cast-iron skillet or any oven-safe pan. Brush it with olive oil and add salt and pepper.
  3. Peel the garlic cloves. Place garlic and olive oil in a small oven safe saucepan.
  4. Place the skillet and saucepan in the oven and cook for 35-50 minutes until a knife easily pierces the core of the cauliflower, and the garlic is golden and tender. 

Assembly:

  1. Spread labneh in a serving dish.

  2. Place the roasted cauliflower in the middle and arrange the roasted garlic on the sides.

  3. Drizzle the leftover olive oil from the confit garlic over the cauliflower and sprinkle with your za’atar mix.

AN EXTRA DRIZZLE OF CORATINA IN THE ROASTED CAULIFLOWER AND GARLIC

THAT'S HOW A SIMPLE INGREDIENT CAN BE TRANSFORMED INTO A CULINARY MASTERPIECE

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