Roasted Cauliflower and Labneh with Spiced Brown Butter
Some vegetables are just better roasted, and cauliflower is one of them. Spiced and slightly charred at the edges, cauliflower is the main event of this dish. Don't forget those cauliflower leaves either, which are roasted on the same tray to save washing up and food waste. This is a delightful Middle Eastern inspired dish, great as a side or a main with warm flatbreads. If you have time to strain your yoghurt into Labneh, we highly recommend it!
Method
Based on 4 servings, adjust as needed.
Step 1
If you have time and want to make labneh, balance a sieve over a bowl and line with a clean jay cloth. Make sure the base of the sieve is suspended from the base of the bowl. Stir 1 heaped tsp salt (for 500g yoghurt) into the yoghurt then tip this onto the j-cloth. Gather up the edges of the cloth and tie with an elastic band. Place this in the fridge to drain the moisture from the yoghurt for 4-24 hours. Alternatively, just yoghurt will be delicious too.
Step 2
Preheat the oven to 200C. Chop the cauliflower into 6 large wedges, reserving the smaller inside leaves for later. Place the cauliflower wedges on a lined baking tray. Drizzle with oil, salt and half the curry powder. Roast in the oven for 20 minutes. Alternatively, charr directly on a barbecue for 6 minutes each side for a smokier result.
Step 3
Drain the chickpeas and pat them dry with some kitchen towel. When the cauliflower is halfway done, add the chickpeas to the same tray, drizzle with oil and sprinkle over the remaining curry powder and a pinch of salt. Return to the oven to finish roasting.
Step 4
To make the spiced brown butter, gently heat the butter, sliced garlic, zaatar and cayenne pepper in a pan. Once the butter begins to froth, keep your eye on it, it can burn easily. When the butter turns a lovely deep golden colour and begins to smell nutty, remove it from the heat.
Step 5
With 5 minutes left on the cauliflower, add the cauliflower leaves, drizzled with a little oil and return to the oven. Heat the flatbreads in the oven if using.
Step 6
To assemble, spread the labneh or yoghurt around the base of a large platter, pile the roasted cauliflower and chickpeas on top. Garnish with the roasted cauliflower leaves and pour over that lovely spiced brown butter. Enjoy with warmed flatbreads if using.
- Ingredients
- Based on 4 servings
-
4 Flatbreads, heated 1x Sainsbury's Plain Folded Flatbreads x6 -
2 Tins Chickpeas, drained 2x Sainsbury's Chickpeas in Water 400g (240g*) -
500g Natural Yoghurt 1x Sainsbury's Natural Yogurt 500g -
40g Butter 1x Sainsbury's British Butter, Salted 250g -
2.5 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml -
2.5 tbsp Curry Powder 1x Sainsbury's Medium Curry Powder, Inspired to Cook 80g -
2 tbsp Zaatar 1x Sainsbury's Zaatar, Inspired to Cook 35g -
Pinch Cayenne Pepper 1x Sainsbury's Cayenne Pepper 42g -
2 Garlic Cloves, sliced 1x Sainsbury's Garlic -
2 Cauliflower, split into florets 2x Sainsbury's Cauliflower -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g