Ya’ll know how obsessed I am with cauliflower. It has litererally been a life long favorite vegetable.

I love substituting it for rice, for potatoes, and like this recipe, even for meat.

Here, the cauliflower is parboiled until barely tender, but still holding together, then flash grilled for the char and extra flavor.

Then it’s served over whipped labneh and topped with an easy romesco sauce.

It’s a main you don’t want to sleep on.

Ingredients:

2 red bell peppers, seeded and rough chopped

1 red onion, peeled and rough chopped

3 garlic cloves, peeled and smashed

2 Tbsp evoo

1 tsp paprika

1 tsp salt

1/2 tsp white pepper

1/2 tsp oregano

1/3 cup roasted almonds

1/2 Tbsp balsamic vinegar

1 Tbsp water

1 1/2 Tbsp evoo

16 oz labneh

juice of 1/2 lime

10 leaves of basil

1 tsp evoo

1/2 tsp salt

large head of cauliflower

2 Tbsp evoo

1 scallion, dark green part, sliced

Directions:

Preheat oven to 400.

Place peppers, onion, and garlic cloves on an oven safe pan. Toss with 2 Tbsp evoo, paprika, 1 tsp salt, pepper, and oregano.

Roast for 45 minutes.

When done, remove from oven and add almonds, vinegar, water, and 1 1/2 Tbsp evoo to a food processor, and combine until smooth.

While vegetables are roasting, whip together labneh, lime juice, basil, and 1 tsp evoo using an immersion blender.

Preheat grill to medium.

Bring a large deep pot full of water to boiling. Turn heat down to medium.

Stir in 1/2 Tbsp salt. Add in cauliflower and blanch no more than 10 minutes, until barely fork tender.

Remove from water and cut into 6ths. Rub with 2 Tbsp evoo.

Grill until just golden brown and grill marks appear.

Spread whipped labneh on a plate.

Top with cauliflower.

Spoon romesco over the top.

Sprinkle scallions.