- ¼ cup golden raisins
- ¼ teaspoon cumin seeds
- ¼ teaspoon coriander seeds
- white wine vinegar (as needed)
- 1 cup labneh
- 2 teaspoon lemon juice
- ¼ cup harissa paste (or to taste)
- kosher salt and freshly cracked black pepper (to taste)
- 4 tablespoon extra-virgin olive oil (divided)
- 1 ½ pound fresh cauliflower florets (not frozen)
- your favorite pie dough (enough to make one 12-inch round once rolled)
- 1 egg yolk mixed with 1 teaspoon water (as egg wash)
- arugula or mint leaves (optional)
Place the raisins, cumin seeds, and coriander seeds in a small bowl pour enough vinegar over the raisins to just cover them. Set them aside to plump and pickle in the liquid at least 2 hours and up to overnight. Drain them before using them. It’s fine to keep the seeds that cling to the raisins.
Place the oven rack in the center position and preheat to 425°F.
In a medium bowl mix labneh and lemon juice together until smooth and spreadable. Set aside.
In a large bowl, whisk together the harissa, 3 tablespoon olive oil, a pinch or two of salt, and a generous grinding of black pepper. Place cauliflower florets into the bowl with the harissa mixture; gently stir to coat evenly.
Spread the cauliflower onto a parchment-lined rimmed baking sheet in a single layer. Roast 25 minutes until the cauliflower is tender-crisp. A vegetable that is cooked tender-crisp is heated and cooked all the way through, but still has some snap to it. Remove from oven and set aside to cool completely. This may be done a day ahead of time. Store cooled florets covered in the refrigerator.
Lower the oven temperature to 400°F. On a floured work surface, roll the dough out into a 12-inch round. Transfer to a parchment-lined baking sheet. Spread the labneh mixture evenly over the bottom of the galette dough, leaving a 2‑inch border. Toss the pickled raisins with the cooled cauliflower and pile the mixture over the labneh (respecting the 2‑inch border). Drizzle the remaining tablespoon olive oil evenly over the cauliflower. Fold the border over the filling, pleating the edge as needed. The center will be open. Brush the exposed crust with egg wash and freshly cracked black pepper.
Bake the assembled galette until the crust is golden brown and the cauliflower is lightly charred 35 to 40 minutes. Remove from the oven, let stand for a few minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm, or at room temperature with a handful of arugula or mint leaves (if using).