Cauliflower is often deep-fried for salatim. Here it’s oven-roasted, doused in lemon, and spread on top of tangy labneh yogurt, Israel’s answer to Greek yogurt.
- Preheat the oven to 450°F.
- Cut the core and stem away from the cauliflower; then, using your hands, separate the cauliflower into small florets (about ½ inch or smaller) and place in a medium bowl. Zest half the lemon into the bowl, then squeeze the juice of half the lemon into the bowl and add the 3 tablespoons olive oil, salt, and pepper.
- Pour the cauliflower mixture onto a large rimmed baking sheet, spreading it out evenly. Roast until the underside is quite crisp and the edges are almost blackened, 20 minutes.
- Reduce the temperature to 425°F, open the oven, stir the cauliflower, scatter the pine nuts on top, and return to the oven until the pine nuts are golden, about 5 minutes.
- Remove the pan from the oven, scrape the mixture into the bowl you used to mix the cauliflower, then add the parsley and chiles. Grate in the zest of the other half of the lemon. Spread the labneh on a plate, then pour the warm cauliflower mixture on top. Drizzle with the remaining tablespoon of olive oil and squeeze with more lemon juice, if desired.
Adeena Sussman divides her time between Tel Aviv and New York and is writing an Israeli cookbook to be published by Avery Books in 2019. She is also the author of Tahini, and co-author of ten cookbooks including the New York Times #1 best-selling Cravings by Chrissy Teigen and its upcoming sequel.