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Spicy Roasted Cauliflower and Labneh Spread with Fresh Rosemary

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Servings: 8
  • Course: Appetizers & Snacks

A bright, creamy spread made with roasted cauliflower and labneh, topped with fresh rosemary and served on toasted flatbreads from Elizabeth Stark of Brooklyn Supper

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Cauliflower roasted in a Reynolds Wrap®Aluminum Foil packet cooks quickly and is incredibly tender – and cleanup is a snap.


  • 1 medium head cauliflower, cored and cut into 3/4-inch florets
  • 8 tablespoons (1/2 cup) extra virgin olive oil, divided
  • 1 teaspoon sea salt, plus more to taste
  • 1 cup labneh cheese
  • 2 tablespoons freshly squeezed lemon juice, plus a lemon wedge for serving
  • 2 teaspoons chili oil
  • 1 teaspoon minced garlic
  • 2 tablespoons minced fresh rosemary
  • 1/2 teaspoon freshly ground white pepper
  • Reynolds Wrap® Aluminum Foil


Step 1

Preheat oven to 400 degrees F.

Step 2

In a small bowl, toss cauliflower florets with 2 tablespoons olive oil and 1 teaspoon sea salt.

Step 3

Create a foil packet by folding a 20-inch length of Reynolds Wrap® Aluminum Foil in half and then folding the sides over several times. Carefully spoon cauliflower into packet and fold top over several times to seal. Set on a rimmed baking sheet and bake 25 to 30 minutes or until cauliflower is fork tender (use caution when opening foil packet – the steam inside will be very hot).

Step 4

In the bowl of a food processor, pulse to combine roasted cauliflower, labneh, 1/4 cup olive oil, lemon juice, chili oil and garlic and then process 1 minute or until mixture is smooth. Taste and add salt as need.

Step 5

Spoon spread into a serving bowl. Top with fresh rosemary, remaining 2 tablespoons olive oil, and a squeeze of lemon. Serve with toasted flatbread triangles.

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