Smoked Cauliflower with Labneh
70—100 Min
Once you've tried it, you won't want to miss it. Smoking originates from the USA and refers to indirect grilling. The cauliflower is cooked slowly - and gets its typical smoky flavor from the smoker. Labneh, with its freshness, is the ideal accompaniment. The Lebanese cream cheese is made from Greek yogurt. It supports the rustic note of the cauliflower.
Ingredients 4 Portions
- 2 pc.Cauliflower, with stalk and leaves
- 1 tbsp.Olive oil
- 1 tbsp.Butter, melted
- 1 tbsp.Grill Vegetables Seasoning Mix
- 1 pinchSea Salt, Coarse
For the Labneh
- 500 gGreek yogurt
- 1 tbsp.Olive oil
- 1 tbsp.Lemon juice
- 1 tbsp.Sesame seeds, roasted
- 1 tbsp.Sumach (optional)
- 1 pinchSea Salt, Coarse
- 1 tbsp.Thyme, Crushed
- 1 tbsp.Oregano, Crushed
- 1 tbsp.Coriander, Ground
Preparation
- 1
Mix yogurt with salt.
- 2
Line a strainer with a muslin cloth and pour in the yogurt.
- 3
Leave to drain in the refrigerator for about 12 hours.
- 4
Squeeze, place on a plate and drizzle with olive oil and lemon juice.
- 5
Sprinkle with spices and sesame seeds.
- 6
Remove half of the leaves from the cauliflower heads, without removing the stalk.
- 7
Blanch both in hot salted water for 10 minutes.
- 8
Pat dry and rub with Kotányi grilled vegetables and olive oil.
- 9
Place the cauliflower in a large pan and smock in the smoker at 150 °C for approx. one hour. In between, keep drizzling with olive oil and butter.
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