Roasted Cauliflower With Labneh and Sumac: A Middle Eastern-Inspired Dip
A creamy, spiced dip that elevates vegetable apps with a bright, Middle Eastern twist.
Roasted cauliflower gets new life when blended into a rich, savory dip with labneh and bright, lemony sumac. Rooted in the traditions of Middle Eastern cuisine, this spread combines deeply caramelized cauliflower, creamy strained yogurt, and a trio of spices to create a dish that’s equally at home on holiday tables or as part of a casual mezze platter. In this guide, you’ll learn everything from roasting techniques to seasoning strategies so you can craft your own deeply flavored, crowd-pleasing dip.
Contents
- Introduction: Flavors and Inspiration
- About Roasted Cauliflower
- Labneh: The Creamy Base
- Understanding Sumac
- Method & Technique
- Step-by-Step Instructions
- Variations & Serving Suggestions
- Nutrition & FAQ
Introduction: Flavors and Inspiration
Cauliflower is a chameleon in the kitchen, absorbing flavor and transforming textures from crunchy florets to silky-smooth purées. Roasting it concentrates natural sugars, creating an irresistible nuttiness and caramelized depth. When this roasted cauliflower is combined with labneh—a thick, tangy yogurt often used as a dip in Middle Eastern cuisine—plus a generous pinch of sumac, the result is a bold, creamy, and zingy spread. It’s a dish that draws inspiration from salatim (Israeli appetizing salads) and the global movement toward vegetable-forward appetizers.
Served warm or at room temperature with pita chips, toasted baguette, or fresh vegetables, this dip provides an impressive centerpiece for gatherings and a satisfyingly creamy element for weeknight mezze.
About Roasted Cauliflower
Roasting is the key to unlocking cauliflower’s best flavors. When the florets are roasted at high heat, their moisture evaporates quickly, and natural sugars caramelize, resulting in pieces that are sweet, nutty, and deeply savory. Optimal roasting yields a mixture of golden brown exteriors and some near-charred edges, the latter adding both visual and flavor complexity.
- Caramelization: High heat promotes the Maillard reaction, enhancing depth of flavor and developing crisp edges.
- Texture: Roasted cauliflower becomes tender but should retain some structure—avoid steaming or overcrowding the pan to prevent sogginess.
- Size: Cutting the florets into small, uniform pieces (about 1/2 to 1 inch) ensures even cooking and maximizes browned surface area.
Best Practices for Roasting Cauliflower
- Preheat the oven to 425–450ºF (218–232ºC) for maximum caramelization.
- Toss florets generously with olive oil and salt before roasting.
- Spread florets into a single layer. Overcrowding leads to steaming, not browning.
- OPTIONAL: For extra crunch, roast pine nuts or slivered almonds alongside cauliflower in the last 5 minutes.
Labneh: The Creamy Base
Labneh is a signature staple of Levantine cuisine, made by straining yogurt until it achieves the luxurious thickness of soft cheese. Its tang complements roasted vegetables while providing the creamy backbone for this dip.
Why Use Labneh?
- Texture: Labneh’s dense, spreadable consistency helps bind puréed cauliflower into a smooth, creamy dip.
- Tang: Its yogurt acidity brightens the roasted, nutty flavors of cauliflower.
- Versatility: Labneh is neutral enough to complement spices like sumac, cumin, and coriander.
How To Make Labneh
To make your own:
- Line a colander with several layers of cheesecloth.
- Spoon plain whole-milk yogurt into the cloth, fold the corners over, and tie into a bundle.
- Set over a bowl and refrigerate for 24–48 hours, letting the whey drain until thickened like spreadable cheese.
Store-bought labneh or full-fat Greek yogurt makes a convenient substitute.
Understanding Sumac
Sumac is a ground spice from dried, deep-red berries, prized for its tangy, citrus-like acidity. Widely used across the Middle East and eastern Mediterranean, it delivers an aromatic, lemony brightness without the juice or moisture of fresh citrus. This makes sumac ideal for seasoning dips, salads, meats, and roasted vegetables, particularly where you want a punch of tart flavor that lingers on the palate.
What others are reading
- Flavor Profile: Tart, slightly fruity, and reminiscent of lemon zest.
- Color: Adds a deep maroon-red hue and visual pop when sprinkled as a garnish.
- Culinary Uses: Sumac features in spice blends like za’atar and is commonly dusted over labneh, hummus, and grilled meats.
Ingredient Substitutes
If you can’t find sumac, a little lemon zest plus a pinch of sea salt is a serviceable substitute, though sumac’s unique floral notes will be absent.
Method & Technique
The success of this dip depends on a few fundamental steps: proper roasting for maximum flavor, effective blending for creamy texture, and strategic seasoning to balance the dip’s richness with acidity and spice.
Key Steps Overview:
| Step | Purpose |
|---|---|
| Roasting Cauliflower | Develops sweet, complex flavors and browned bits |
| Blending with Labneh | Transforms roasted florets into a creamy base |
| Seasoning with Sumac & Spices | Adds brightness, tang, and layered flavor |
| Finishing with Oil & Garnishes | Boosts richness and visual appeal |
Step-by-Step: Roasted Cauliflower Labneh Sumac Dip
Ingredients
- 1 medium head of cauliflower, cut into small florets (about 1 1/2 pounds)
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 teaspoon kosher salt, plus extra to taste
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup labneh (or full-fat Greek yogurt, well-strained)
- 1 tablespoon ground sumac, divided (plus more for garnish)
- 1 teaspoon ground cumin (optional, for warmth)
- 1/4 cup pine nuts, toasted (optional, for crunch)
- 2 tablespoons finely chopped fresh parsley
- Juice and zest of 1 lemon
Instructions
- Preheat your oven to 450ºF (232ºC). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
- Toss cauliflower with olive oil, salt, and pepper in a large bowl. Add 2 teaspoons sumac and cumin (if using). Coat florets thoroughly.
- Spread florets in a single layer on the prepared sheet. Roast for 18–25 minutes, shaking or flipping halfway, until deeply golden and caramelized around the edges. In the last 5 minutes, scatter pine nuts across the pan (if using), until lightly toasted.
- Let cauliflower cool slightly, then transfer to a food processor. Add lemon juice, half the parsley, and the remaining 1 teaspoon sumac. Pulse until mostly smooth, with just a hint of chunkiness for texture.
- Add labneh and blend again until the mixture is creamy and cohesive. Taste and adjust seasoning with additional salt, lemon, or sumac as desired.
- Spread onto a serving plate. Swirl with the back of a spoon to create ridges.
- Drizzle with more olive oil. Sprinkle with leftover parsley, pine nuts, and extra sumac for color and flavor.
Pro Tips
- Don’t crowd the pan: Too many florets per tray steams the cauliflower rather than roasting it.
- Let it brown: Some bits should be caramelized and even slightly blackened for maximum flavor.
- Labneh shortcut: If you only have Greek yogurt, strain in a cheesecloth for several hours to achieve similar texture.
Variations & Serving Suggestions
This roasted cauliflower dip is endlessly adaptable. Whether you introduce different spices, add toasted seeds, or swap in vegetables like broccoli or carrots, the template remains flexible.
Flavor Variations
- Spice Blends: Try za’atar, harissa, curry powder, or smoked paprika in place of—or alongside—sumac.
- Garnish Up: Add pomegranate seeds, pickled onions, or a sprinkle of sesame seeds before serving.
- Vegan Adaptation: Substitute thick cashew cream or unsweetened coconut yogurt for labneh.
- Other Veggies: Mix roasted carrots, parsnips, or sweet potato with cauliflower for a multi-vegetable dip.
Serving Suggestions
- Pita: Warm fresh pita bread or chips hold up perfectly to the thick dip.
- Vegetable Crudités: Carrots, cucumber, bell pepper, or celery for a gluten-free option.
- Mezze Board: Pair with olives, falafel, tabbouleh, and marinated feta for an abundant spread.
- Toast: Slather atop hearty toast and top with soft-boiled eggs for a savory breakfast.
Nutrition, Make-Ahead, and FAQ
Nutritional Information
- Cauliflower is high in fiber, vitamin C, and antioxidants.
- Labneh provides protein and beneficial probiotics if using yogurt cultures.
- Olive oil adds heart-healthy monounsaturated fats.
- Approximate per serving (1/8th recipe): 100–120 calories, 4g protein, 7g fat, 6g carbohydrates.
Make-Ahead and Storage
- Prep ahead: The dip can be made up to two days in advance; flavors deepen as it rests.
- Storage: Keep in an airtight container in the refrigerator for up to 4 days. Let come to room temperature and stir before serving.
- Freezing: Not recommended, as dairy can separate.
Frequently Asked Questions (FAQ)
Q: Can I use Greek yogurt instead of labneh?
A: Yes, but for the best texture, strain the Greek yogurt through a cloth or coffee filter for several hours in the refrigerator so it’s as thick as labneh.
Q: Is sumac spicy?
A: No, sumac is not spicy; it’s tangy and citrusy, making it suitable for all palates.
Q: Can I roast the cauliflower in advance?
A: Absolutely. You can roast the cauliflower up to 2 days ahead. Store refrigerated and blend with labneh before serving.
Q: How do I make the dip vegan?
A: Substitute labneh with thick cashew cream or plant-based Greek-style yogurt for a vegan take.
Q: What can I serve with this dip?
A: Serve with pita wedges, crackers, fresh vegetables, or as a sandwich spread with leafy greens.
Conclusion
Blending earthy, caramelized cauliflower with cool, creamy labneh and the lime-like sparkle of sumac results in a contemporary dip that celebrates the region’s culinary heritage while being entirely accessible to modern kitchens. Its adaptability, bold presentation, and nourishing ingredients make it a must-have in any dip rotation—equally satisfying as an appetizer, side, or the centerpiece of a dazzling mezze table.
References
- https://www.vidhyashomecooking.com/sumac-cauliflower-roasted-cauliflower-with-sumac/
- https://savorandsage.com/zaatar-roasted-cauliflower-with-herb-labneh/
- https://tastecooking.com/recipes/lemony-roasted-cauliflower-pine-nuts-labneh/
- https://whatweeat.nyc/whole-roasted-cauliflower-with-garlicky-labneh/
- https://www.moodypersian.com/moody-recipes/spiced-cauliflower-with-tangy-labneh-sauce
- http://www.thefeministe.com/home/2019/7/2/smokey-roasted-cauliflower-with-labneh-parsley-and-pistachio
Similar Articles
Read full bio of Sneha Tete
