Spicy Roasted Cauliflower and Labneh Spread with Fresh Rosemary

A bright, creamy spread made with roasted cauliflower and labneh, topped with fresh rosemary and served on toasted flatbreads from Elizabeth Stark of Brooklyn Supper.

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
• 0.5 teaspoon freshly ground white pepper
• Reynolds Wrap® Aluminum Foil

Steps

1. Preheat oven to 400 degrees F.
2. In a small bowl, toss cauliflower florets with 2 tablespoons olive oil and 1 teaspoon sea salt.
3. 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).
4. 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.
5. 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.