Centerpiece Baharat Cauliflower with Labneh & Sour Cherry Salsa
Growing up in Tel Aviv, Fridays meant the scent of roasting spices drifting through the house. My mother could coax absolute magic out of the humblest produce, and this High-Heat Baharat Whole Cauliflower is my love letter to those vibrant weekend feasts. After years of cooking in London, I realized that vegetables truly deserve to command the center of the dinner table, not just sit on the sidelines. We blast this beautiful brassica at screaming high heat with warming baharat spices until it is deeply charred, then glaze it with sticky pomegranate molasses. The real magic happens with the texture contrast: the hot, spiced cauliflower meets a tangy, luxurious bed of garlic-whipped lemon labneh, all crowned with a vibrant sour cherry and toasted almond salsa for that perfect shatter. It is elaborate, yes, but entirely achievable. The char is crucial here; do not be afraid of those darkened edges, as they provide the essential bitter note to balance the sweet molasses. Make it your own by swapping the sour cherries for barberries or chopped dried apricots, or add a heavy drizzle of raw tahini over the top. Just remember: generous herbs, bold heat, and unapologetic flavor. Serve this warm, tear into it, and watch it disappear.
Featured Recipe
High-Heat Baharat Whole Cauliflower over Whipped Lemon Labneh with Sour Cherry & Almond Salsa
I believe a vegetable should command the center of the dinner table. This cauliflower is blasted at screaming high heat with warming baharat spices until deeply charred, then glazed with sticky pomegranate molasses. We are serving it over a tangy, luxurious bed of garlic-whipped labneh and crowning it with a vibrant sour cherry and almond shatter.
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Timeline
Ingredients
- 1 medium Whole cauliflower(Leaves trimmed, core intact)
- 1/4 cup + 2 tbsp Olive oil(Divided)
- 1 tbsp Baharat seasoning
- 1 tsp Smoked paprika
- 1 tsp Kosher salt(Divided)
- 1.5 cups Labneh(Thick and full-fat)
- 1 clove Garlic(Grated)
- 1 Lemon(Zested and juiced)
- 1/3 cup Slivered almonds
- 1/3 cup Dried sour cherries(Roughly chopped)
- 1 cup Fresh parsley(Roughly chopped)
- 1/2 cup Fresh mint(Roughly chopped)
- 2 tbsp Pomegranate molasses
- 1/2 tsp kosher salt(Used in Step 5, but not listed separately.)
- 1/4 tsp kosher salt(Used in Step 7, but not listed separately.)
- 1/4 tsp kosher salt(Used in Step 9, but not listed separately.)
Instructions
- 1
Preheat oven to 450°F (230°C). Bring a large pot of generously salted water to a rapid boil.
10 min
Tip: Don't skimp on the salt in the water—this is your only chance to season the very center of the cauliflower.
- 2
Trim the base of the 1 medium whole cauliflower so it sits flat, removing any tough outer leaves but keeping the tender inner ones.
5 min
Tip: Keeping some inner leaves adds amazing crispy textural bits later.
- 3
Submerge the trimmed cauliflower core-side up in the boiling water. Cook for 10 minutes to tenderize the center.
10 min
Tip: If it floats, gently place a smaller lid on top to keep it submerged.
- 4
Carefully use two slotted spoons or tongs to transfer the cauliflower to a wire rack. Let it steam dry for 5 minutes.
5 min
Tip: Moisture is the enemy of char. Let that steam completely billow off.
- 5
While the cauliflower dries, whisk together 1/4 cup olive oil, 1 tbsp Baharat seasoning, 1 tsp smoked paprika, and 1/2 tsp kosher salt in a small bowl.
5 min
Tip: Baharat brings warming spices like cinnamon and coriander which pair beautifully with the high heat.
- 6
Place the dry cauliflower on a parchment-lined baking sheet. Brush generously with the spiced oil mixture, getting deep into all the crevices. Roast in the hot oven for 30 minutes.
30 min
Tip: Really massage the oil into the florets—you want every bite seasoned.
- 7
While the cauliflower roasts, whisk the 1.5 cups labneh with the 1 clove garlic, the zest and juice of 1 lemon (reserve 1 tbsp of juice for the salsa!), and 1/4 tsp kosher salt until perfectly smooth and swooshable.
5 min
Tip: If your labneh is ultra-thick, a tiny splash of water can help it reach a swooshable consistency.
- 8
Toast the 1/3 cup slivered almonds in a dry skillet over medium heat for 3 to 5 minutes until golden and fragrant. Transfer to a medium bowl.
5 min
Tip: Watch them like a hawk! Almonds go from golden to burnt in seconds.
- 9
To the cooled almonds, add 1/3 cup dried sour cherries, 1 cup fresh parsley, 1/2 cup fresh mint, 2 tbsp olive oil, the reserved 1 tbsp lemon juice, and the remaining 1/4 tsp kosher salt. Toss to combine.
10 min
Tip: Roughly chop the herbs rather than mincing them so they retain volume and texture.
- 10
Remove the cauliflower from the oven. Brush all over with 2 tbsp pomegranate molasses. Return to the high-heat oven for 5 to 8 minutes until the exterior is deeply scorched, sticky, and caramelized.
8 min
Tip: Pomegranate molasses burns quickly due to the sugar, which is exactly why we only apply it for the final blast.
- 11
To serve, spread the whipped labneh across a large platter in a thick, generous swoosh. Nestle the hot, glazed cauliflower right in the center, and spoon the vibrant cherry-herb salsa all over the top. Devour immediately.
5 min
Tip: Serve with warm pita or flatbread to scoop up the extra labneh and herbs.
Chef's Notes
I know what you are thinking. Yael, a dinner centerpiece without my usual sesame paste obsession? But trust me—when you taste the tangy, cooling luxury of thick labneh against the intense, smoky char of this baharat-spiced cauliflower, you will understand exactly why we went in a different direction today. The trick to the deeply flavored crust is brushing the pomegranate molasses on only at the very end so it caramelizes without burning.
Yael Mizrahi
Bold flavors, beautiful plates
Born in Tel Aviv to a Moroccan mother and Iraqi father, I grew up speaking the language of spice. My kitchen was always full of cumin, preserved lemons, and the sound of multiple conversations happening at once. I moved to London at 22, cooked my way through the city's best restaurants, and discovered that the whole Mediterranean was my playground. Now I create dishes that celebrate the entire region—from Marrakech to Athens, with plenty of stops in between.