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Za'atar Roasted Cauliflower with Herb Labneh Recipe
Ben Carraoli

Za'atar Roasted Cauliflower with Herb Labneh Recipe

I recently made this Za'atar Roasted Cauliflower with Herb Labneh, and honestly, it completely changed the way I look at cauliflower. I used to think cauliflower was just a simple vegetable, but once I roasted it with aromatic spices and paired it with creamy herb labneh, it became something truly special.
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Total Time 55 minutes
Servings: 4
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 heads cauliflower cut into small florets
  • 2 tablespoons olive oil
  • 2 tablespoons butter melted
  • 2 tablespoons za’atar seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 8 ounces labneh
  • 2 teaspoons fresh dill finely chopped
  • 2 teaspoons fresh mint finely chopped
  • 2 teaspoons fresh parsley finely chopped
  • 2 teaspoons scallions white parts, finely chopped
  • 2 teaspoons olive oil
  • Juice of half a lemon
  • Salt and pepper to taste

Method
 

  1. Start by preheating your oven to 425°F (220°C) so the cauliflower roasts at high heat. High heat helps the florets develop golden, crispy edges instead of steaming. Line a baking sheet with parchment paper or foil for easier cleanup.
  2. Cut the cauliflower heads into small, evenly sized florets. Try to keep them roughly the same size so they cook evenly. Smaller pieces also roast faster and develop more caramelized surfaces.
  3. Place the florets on the baking sheet and drizzle them with olive oil and melted butter. Sprinkle the za’atar seasoning, salt, and black pepper over the top. Toss everything together until each piece is well coated.
  4. Spread the cauliflower in a single layer on the baking sheet so the pieces are not touching. This ensures proper roasting and prevents the vegetables from steaming. Proper spacing allows the edges to crisp and caramelize beautifully.
  5. Place the tray in the oven and roast for 30–45 minutes until the cauliflower becomes tender and golden brown. The roasting time may vary depending on the size of the florets. Slight charring on the edges adds extra flavor.
  6. While the cauliflower is roasting, add the labneh, chopped dill, mint, parsley, scallions, olive oil, and lemon juice to a bowl. Mix everything together until smooth and well combined. Season with salt and pepper to taste.
  7. Once the cauliflower is roasted and caramelized, remove it from the oven. Serve it warm with a generous spoonful of herb labneh either underneath or drizzled over the top.

Notes

  • I always dry the cauliflower well after washing it. When the florets are dry, they roast better and become crispier.
  • I like to toss the cauliflower directly on the baking sheet with the oil and spices to reduce dishes and ensure everything coats evenly.
  • I spread the florets in one single layer so they roast instead of steaming. This step makes a huge difference in texture.