Roasted Cauliflower || TENDING the TABLEWe’ve been gone for the past two weekends, enjoying the outdoors, waking as the sun crests the distant hills and casts a cool glow, getting plenty of fresh air and breathing it in deeply, hiking, running and walking on the beach, lounging in the sun and playing with watercolors, and working with our hands. I filleted my first salmon (and let me just say that it’s harder than it looks), Anders put the finishing touches on the new barn stall, and Scarlet romped in the field. We gathered eggs (so many eggs) and enjoyed the crooked green stalks of asparagus from my mom’s garden.  These weekend escapes fuel us and fill our hearts for the weeks ahead.

Roasted Cauliflower || TENDING the TABLE

Roasted Cauliflower || TENDING the TABLEHere are a few of my new favorites to inspire your week:

1. I can’t wait for the launch of Nershi Woodworks; a small, family run, woodworking business in NY and VT. Maple coffee tamper anyone?

2. This girl makes unique and beautiful ceramic jewelry and special order dishes. I love her style and aesthetic!

3. I’ve been following Camelia Fiber Co. for some time but am now totally hooked on natural dyes (especially ones made from edible material) and desperately want to do one of their workshops.

4. Summer camping in style.

5. I’m always looking for healthy, yummy treats. Gotta try these!

Roasted Cauliflower || TENDING the TABLE

This recipe is the perfect appetizer to accompany a Mediterranean meal and is also nice served alone as a light lunch. The walnut oil adds a unique flavor and the labneh is tangy and rich. If you like you can strain the labneh longer for a thicker consistency.

ROASTED CAULIFLOWER WITH WALNUT OIL, LABNEH, AND ZA’ATAR

Serves 2

INGREDIENTS

2 cups full fat, plain yogurt

3/4 teaspoon salt

1 head cauliflower, roughly chopped

1 teaspoon olive oil

2 teaspoons walnut oil

1/2 teaspoon salt

cracked black pepper

2 teaspoons za’atar

FOR SERVING:

Pita bread

Parsley

Red pepper flakes

PROCEDURE:

Place the yogurt and salt in a bowl and stir to combine. Transfer the yogurt to a colander lined with cheesecloth. Tie the ends of the cheesecloth together and suspend the yogurt on a coat hanger, or cabinet knob with a bowl underneath. Allow the yogurt to drain for 1-2 hours.

Meanwhile, preheat the oven to 475 degrees. Toss the chopped cauliflower with the olive oil, walnut oil and salt and spread on a baking sheet lined with parchment. Roast until beginning to brown and crisp on the outside.

When ready to serve, remove the yogurt from the cheesecloth and whisk until smooth. Sprinkle with the zaatar (and parsley and red pepper flakes if using).

Serve the roasted cauliflower with the labneh and pita.