40 minutes
A Middle Eastern-inspired dish featuring roasted cauliflower wedges seasoned with hawaij spice, and served with a spicy and creamy schug labneh dip.
cups
Cauliflower, cut into 6 or 8 wedges
each
Garlic, halved through the root, skin on
each
teaspoons
Hawaij
tablespoons
Labneh
cups
Schug
tablespoons
1. Preheat Oven and Prepare Baking Dish
Preheat your oven to 425ºF. Coat a baking dish with 1/4 cup of olive oil and arrange the cauliflower wedges and garlic halves snugly in the dish.
2. Season and Roast Cauliflower
Drizzle the remaining 1/4 cup of olive oil over the cauliflower and garlic. Sprinkle the salt and hawaij evenly over the top. Roast in the preheated oven for about 30 minutes or until the cauliflower is tender.
3. Prepare Schug Labneh Dip
While the cauliflower is roasting, mix the labneh and schug together in a small bowl to create the dip.
4. Serve
Serve the hot roasted cauliflower wedges with the schug labneh dip on the side.
Make sure to cut the cauliflower into evenly-sized wedges. This ensures that each piece cooks at the same rate, resulting in even browning and texture. Aim for around 1.5-inch thick wedges.
Schug is a spicy herb sauce; balance the heat with enough fresh herbs (cilantro, parsley) and acidity (lemon juice or vinegar). Always taste as you go, adjusting salt, citrus, and spice to your preference.
Don’t hold back on seasoning the cauliflower with salt, pepper, and any desired spices. The cauliflower’s porous nature means it absorbs flavors well, so be liberal with your seasonings to enhance depth of flavor.
Roast the cauliflower at a high temperature (around 425°F) to achieve the perfect crispy texture. Keep an eye on them to prevent burning, adjusting the temperature slightly if needed.
Space the wedges out on the baking sheet to prevent steaming and ensure they roast evenly. Overcrowding leads to less browning and more of a soggy texture.
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