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Spiced Roast Cauliflower Salad with Labne

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Spiced Roast Cauliflower Salad with Labne

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Adjust Servings:
½, chopped into bite-sized pieces, cauliflower
1 halved and finely sliced onion
2 tbsp curry powder
2 tbsp rice vinegar Or wine vinegar
1 bag baby spinach
2 handfuls labne


  • Main meal/more substantial

Toss in a drained can of chickpeas or lentils (or use home cooked) when the cauliflower comes out of the oven. Or serve as a side to BBQ lamb cutlets, roast chicken or pan-fried fish.

  • Different greens

Replace baby spinach with cooked kale, flat leaf parsley, mint, coriander (cilantro), salad leaves or a combo of any of the above.

  • Dairy-free/vegan

Replace labne with roasted hazelnuts, almonds or chunks of avocado.

  • Paleo

Roast brazil nuts or poached eggs instead of labne.

  • Carnivore

Serve as a side to barbecue lamb cutlets, pork chops or roast chicken. Or toss some raw chopped chicken thighs to roast with the cauliflower (make sure it’s cooked through – might take a little longer).

  • Vegetarian

Serve salad with poached eggs.

  • Carb lovers/more substantial

Toss in cooked brown rice, quinoa or pasta. Might need a little more olive oil. You could also serve on warm flat bread.

  • Different spices

Try mixing it up with other spice blends. Garam masala is great or try a Moroccan spice blend like ras el hanout or the Lebanese blend baharat.




Inspired by the brilliant Mike McEarnehy formerly chef at Kitchen by Mike and now at No 1. Bent St Sydney. Love his fresh produce-driven approach to food and am dying to eat at his new restaurant. In the mean time I’m making do with cooking from his book, Kitchen by Mike.

And I should mention I’ve made this 3 times in the last two weeks. Something unheard of around these parts. Definitely one for you to try!


Line a sieve with clean cheesecloth or a tea towel. Place yoghurt in the lined sieve and leave it over a bowl or jug in the fridge for the water to drain off. As little as an hour can make a difference but some people leave it for two days. The longer the thicker. Use the whey (liquid) in smoothies or just drink it like I do.


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Preheat your oven to 250C (480F). Toss cauliflower, onion, curry powder and about 4 tablespoons extra virgin olive oil in a roasting pan.


Roast spiced cauliflower for 15-20 minutes or until well browned and tender.


Allow cauliflower to cool a little while you make the dressing. Mix vinegar with another 4 tablespoons extra virgin olive oil. Season well.


Toss dressing and baby spinach in the pan with the cauliflower. Serve with dollops of labne on top.


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