Ingredients

The following ingredients have 4 Servings
  • 300g cauliflower florets with 2-3cm heads
  • 1 tbsp olive oil
  • sea salt
  • freshly ground white pepper
  • 1/2 cup whole almonds with skin
  • 1 tbsp lemon juice
  • 3 tbsp extra virgin olive oil
  • 120g spreadable labna
  • 1 cup pitted green olives, cut in half
  • 1 tsp finely grated lemon zest
  • 1/2 cup currants
  • 2 tbsp flat-leaf parsley leaves, chopped

Instruction

  • <p>Toss cauliflower florets with&nbsp;olive oil, 1/2 tsp salt and a grind of pepper. Roast at 220C for 15-20 minutes, turning half way, until golden brown but still holding their shape. Reserve to one side.</p> <p>Reduce oven temperature to 180°C. Place almonds in a single layer on a tray in the oven and roast until golden, about 8-10 minutes, checking regularly. Remove, allow to cool and roughly chop.</p> <p>Make dressing with the lemon juice and olive oil and season to taste.</p> <p>Spread labna across the base of four plates.</p> <p>In a bowl, toss the warm cauliflower with the roasted almonds, all remaining ingredients and the dressing. Divide mixture evenly across four plates and serve immediately.</p>