Bright and flavorful, this Moroccan-inspired harissa-roasted cauliflower toast is served with rich, creamy cheese of strained yogurt known as labneh. A soft-boiled egg makes it into a meal all on its own.
- 1 cup labneh (you may use strained Greek yogurt)
- 1 tablespoon fresh squeezed lemon juice
- ¼ cup harissa paste (or more to taste)
- 2 tablespoon extra-virgin olive oil
- ¼ teaspoon coarse sea salt
- 1 large head cauliflower (about 2 pounds before trimming)
- 4 slice rustic bread (lightly toasted)
- micro-greens (as needed)
- pickled shallots (as needed, see recipe)
- 4 soft-boiled eggs (optional)
- 4 fresh lemon wedges
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, oil, and salt. Set aside.
Halve and core the cauliflower then cut into bite-sized florets. Place the florets into the bowl with the harissa mixture; toss to coat evenly.
Spread the cauliflower onto a parchment-lined rimmed baking sheet in a single layer. Roast 35 to 40 minutes until the cauliflower is tender and starts to brown and become caramelized. Remove from oven and set aside to cool somewhat.
Meanwhile, spread a generous layer of labneh onto each slice of toasted bread. Top with a heaping pile of the harissa-roasted cauliflower. Garnish with micro-greens and pickled shallots. Serve immediately with a warm soft-boiled egg (if using) and a lemon wedge on the side.