Spiced Cauliflower with Smoky Toasted Almonds + Hot Honey Labneh

Description §

A zingy, flavorful dish served on a light, herby salad with a creamy base of labneh. The cauliflower is coated in a spicy marinade and roasted to perfection. Topped with pickled cucumbers, avocado, and a drizzle of Romesco dressing, this dish is sure to be a hit.

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Ingredients §

• ½ cucumber
• 1 tsp kosher salt
• 1 tsp sugar
• Small handful of dill, chopped
• ¼ cup / 60ml white wine vinegar
• ½ cup / 120ml water
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp cumin seeds
• 1 tbsp extra virgin olive oil
• ½ cauliflower
• Large handful of watercress
• Large handful of flat-leaf parsley
• ½ lemon (juice)
• 1 ripe avocado
• 2 tsp rose harissa
• 2 tsp honey
• Sea salt
• 9 oz / 250g plain yogurt
• 5 to 6 tbsp Romesco Drizzle Dressing (page 92)
• 2 tbsp Sweet + Smoky Paprika Almonds (page 25) or some toasted sliced almonds
• 1 tbsp Hot Honey (page 31) or just honey plus a pinch of chile flakes (optional)

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Method §

1. Dollop the yogurt into the cheesecloth and lift the corners to pull the yogurt into a ball, tying the excess material with an elastic band. Let it sit at room temperature in the sieve to allow the whey from the yogurt to drip into the bowl underneath. The longer you leave this to drip, the thicker the labneh will be, so do it the day before if you have time. If not, don’t panic-it will still improve in texture after just 20 minutes.
2. Finely slice your cucumber using a knife or mandoline, and place in a jar or small airtight container. Add the kosher salt, sugar, dill, vinegar, and water and leave for 15 minutes to gently pickle.
3. Meanwhile, mix the spices, 1 teaspoon of sea salt, and the olive oil into a paste-like marinade in a medium-large mixing bowl. Chop the cauliflower into florets and add to the bowl with the marinade. Use your hands to fully coat the cauliflower—it will feel like there is not enough marinade, but there is! Place the cauliflower onto a sheet pan, scraping out all of the marinade left in the bowl with a plastic spatula. Roast for 20 minutes until golden.
4. Use paper towels to roughly clean out the cauliflower bowl, then use the bowl to combine the watercress and most of the parsley. Squeeze in the lemon juice and sprinkle a pinch of salt into the greens. Toss gently with your hands.
5. Slice the avocado and toss into the greens mixture.
6. Open out the cheesecloth and discard the liquid from the bowl. Dry the bowl with some paper towel, then pour the dripped yogurt into it. Add the rose harissa, honey, and 4 pinches of sea salt, and fold to combine.
7. Dollop the labneh onto the bottom of your serving plate and spread it slightly with a spoon. Pile on your greens and avocado mix and drizzle with 2 tablespoons of Romesco Drizzle Dressing. Pile on the roasted cauliflower and top with pickled cucumbers and Sweet + Smoky Paprika Almonds. Finish with another 3 to 4 tablespoons of Romesco Drizzle Dressing, a drizzle of Hot Honey (if using), and the remaining parsley.
8. READY TO ROCK:
9. TIP: