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Roasted cauliflower with labneh and maple butter spiced nuts

Name: Roasted cauliflower with labneh and nuts recipe
Yield: 4
Ingredients: 250g yoghurt; 850g cauliflower; 60ml olive oil; 20g butter, melted (or use a neutral oil to make this recipe vegan); 100g mixed nuts; 20.00 ml maple syrup (or honey); 1/2 tsp brown sugar; 1/4 tsp ground turmeric; 1/4 tsp sweet paprika; Pinch of cayenne pepper

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by delicious. team

delicious. team

Sep 09, 2024

"This can be made with any veg you want to use up - pumpkin or broccolini would also work well. Any nuts and any spices can be used here, too." – Claire Van Vuuren.

Recipe note: Begin this recipe a day ahead. You’ll need a 20cm square piece of muslin or a clean tea towel to hang the labneh. Just make sure the cloth you use is thin enough for the liquid to drain off the yoghurt. Use the whey from making the labneh to make ‘Forgotten fruit’ & whey soda.

This recipe is by Claire Van Vuuren

1 cup (250g) natural Greek-style yoghurt
1 (850g) large cauliflower (including leaves and stems)
1/4 cup (60ml) extra virgin olive oil

Maple butter spiced nuts

20g butter, melted (or use a neutral oil to make this recipe vegan)
3/4 cup (100g) mixed nuts (we used almonds, walnuts and cashews)
1 tbs maple syrup (or honey)
1/2 tsp brown sugar
1/4 tsp ground turmeric
1/4 tsp sweet paprika
Pinch of cayenne pepper

Method

1.

To make the labneh, place yoghurt in a small mixing bowl with 1/2 tsp fine salt. Whisk until well combined. Place yoghurt in centre of the cheesecloth, bring edges up and tie them around a wooden spoon. Suspend spoon across a large bowl. Make sure the bowl is high enough to ensure the hung yoghurt is well clear of the bottom of bowl, where the liquid will drain. Place in the fridge overnight. Hanging time will determine the thickness of your labneh. Overnight will give you a nice thick consistency.
2.

Preheat oven to 200°C/180°C. Line two baking trays with baking paper.
3.

To make the nuts, place all ingredients and 1 tsp salt flakes in a large bowl and toss to combine. Arrange on one prepared tray in a single layer. Roast for 10 minutes. Stir nuts and roast for another 10 minutes until golden and crunchy. Allow to cool, then roughly chop.
4.

Cut cauliflower into 8 wedges. Arrange on remaining tray. Drizzle with oil and season to taste. Increase oven to 220°C/200°C fan-forced. Roast for 35 minutes, flipping halfway through, until tender and golden.
5.

Serve roasted cauliflower with dollops of labneh and sprinkled with spiced nuts.