High-Heat Whole Cauliflower with Blistered Grapes & Pomegranate Labneh

Instructions

1. 1

   Preheat your oven to 450°F (230°C). Bring a large pot of heavily salted water to a rolling boil. Trim the leaves from 1 medium whole cauliflower, keeping the core intact so it stays whole.

   10 min

   Tip: Listen to me carefully: do not skip salting the water. This is your only chance to season the very center of the cauliflower so it doesn't taste flat.

2. 2

   Carefully lower the 1 medium whole cauliflower into the boiling water. Boil for exactly 10 minutes to tenderize the core. Carefully remove it with two slotted spoons and place it on a wire rack to steam dry.

   10 min

   Tip: Steaming dry is absolutely crucial. Any residual water left on the florets will steam the cauliflower in the oven instead of letting it scorch.

3. 3

   While the cauliflower boils, whisk together 1.5 cups labneh, 1 clove garlic, finely grated, and a small pinch of salt in a bowl. Swirl in 2 tbsp pomegranate molasses but don't fully mix it—you want those beautiful ruby streaks intact. Set aside in the fridge.

   5 min

   Tip: If your labneh is exceptionally thick, a tiny splash of cold water or lemon juice will help it swoosh beautifully later.

4. 4

   In a small bowl, mix 3 tbsp extra-virgin olive oil, 1 tsp ground coriander, 1 tsp ground cumin, and 1 tsp kosher salt. Brush this aggressive spice mud all over the steam-dried cauliflower.

   5 min

   Tip: Use a silicone pastry brush to jam the oil into all the tiny nooks and crannies of the florets. The more coverage, the better the crust.

5. 5

   Place the spiced cauliflower on a parchment-lined baking sheet. Roast in the blazing 450°F oven for 35 minutes until the exterior is deeply scorched and blistered.

   35 min

   Tip: Do not be afraid of the dark, charred edges. That high-heat contact is where the Mediterranean magic lives.

6. 6

   While the cauliflower roasts, toss 1 cup red seedless grapes, halved with the remaining 1 tbsp extra-virgin olive oil on a small baking pan.

   5 min

7. 7

   Slide the pan of grapes into the oven alongside the cauliflower for its final 10 minutes of roasting. You want them bursting, collapsing, and bubbling in their own juices.

   10 min

8. 8

   Remove both pans from the oven. Immediately scrape the hot blistered grapes and their juices into a heatproof bowl and toss with 0.5 cup walnuts, lightly toasted and roughly chopped, 1 tsp Aleppo pepper, and 1 tbsp red wine vinegar.

   5 min

   Tip: The vinegar hitting the hot grape juices creates an instant, jammy vinaigrette that brings everything to life.

9. 9

   To serve, swoosh the pomegranate labneh across a wide, shallow serving platter. Nestle the hot, scorched cauliflower right in the center. Spoon the blistered grape and walnut mixture over the top, letting it cascade down the sides. Bury the whole thing in 0.5 cup fresh dill, roughly torn and 0.5 cup fresh mint leaves, roughly torn.

   5 min

   Tip: Bring this to the table whole and carve it into thick wedges in front of your guests. It's high drama in the absolute best way.