for 4 person

Labneh

1	garlic clove
450 g	plain greek yoghurt
¾ tsp	salt
a little	pepper

To prepare the cauliflower

1	cauliflower (approx. 1 kg)

To marinate the cauliflower

3 tbsp	honey mustard
4 tbsp	olive oil
1 tsp	smoked paprika
1 tsp	curry powder
1 tsp	salt
a little	pepper

Herb salad

2 tbsp	lemon juice
2 tbsp	olive oil
	salt and pepper to taste
2 bunch	mixed herbs (e.g. flat-leaf parsley, dill or mint)
3 tbsp	hazelnuts

3 tbsp

light sultanas

How it's done

Labneh

Mince the garlic into the yoghurt, season, pour into a sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for at least 3 hrs., squeezing out the yoghurt mixture 2-3 times.

To prepare the cauliflower

Remove the outer leaves, cut off the stalk. Cut the cauliflower into sixths.

To marinate the cauliflower

Combine the mustard with all the other ingredients up to and including the pepper. Place the cauliflower steaks on a baking tray lined with baking paper, rub in the marinade.

To roast

Approx. 50 mins. in the centre of an oven preheated to 200°C. Remove.

Herb salad

Combine the lemon juice and oil, season. Tear the herbs. Coarsely chop the nuts, dry-roast the nuts in a frying pan until golden brown.

Mix the sultanas, herbs and nuts into the sauce. Serve the labneh on plates or on a platter, place the cauliflower steaks on top and then add the herb salad.

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