Recipes & Food Styling

Fried Cauliflower with Herbed Labneh

Use your herbs! 

This delightful, cooling summer cauliflower dish celebrates fresh chives, cilantro, mint and more! I fell in love with it on a summer night like tonight around the corner from my wonderful apartment in Philadelphia – at Zahav.

From the welcoming staff that makes you feel right at home to the fabulous menu items like this, Zahav is one of the most wonderful restaurants in the world! 

I put my own twist on this- fried the cauliflower with a little curry powder and mixed purple and white cauliflower. A great mix of colors and textures!    

Cauliflower with Herbed Labneh

¼ cup fresh parsley, chopped

¼ cup fresh dill, chopped

¼ cup fresh chives, chopped

¼ cup fresh mint, chopped

1 clove garlic, thin-sliced

1 cup labneh

Kosher salt, to taste

Canola oil, for frying

1 head cauliflower, broken into florets

Mix herbs, garlic and labneh in large glass bowl until well combined. Season with salt, to taste. Transfer to smaller serving bowl. Refrigerate until ready to use.

In heavy-bottomed pot over medium heat, warm 2 inches canola oil until it registers 375˚F on candy thermometer. Fry cauliflower in small batches until golden brown and crisp. Drain on paper towels. Season generously with salt. Serve with herbed labneh. Serves 4.