Whole Roasted Romanesco with Labneh & Curry Oil
To prepare labneh, line a fine-mesh strainer with a double layer of cheesecloth and place over a bowl. Whisk yogurt and 1/4 teaspoon salt in a small bowl and scrape into the cheesecloth. Cover and refrigerate for at least 4 hours or up to 24 hours. (Discard the liquid.)Advertisement
Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil.
Remove the outer leaves of romanesco (or cauliflower) and place, stem-side down, on the prepared pan. Drizzle with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt. Roast until golden brown and a skewer easily passes through to the center, 1 1/4 to 1 1/2 hours.
Meanwhile, combine the remaining 1/4 cup oil, garlic, curry powder, ginger, turmeric, cayenne and 1/4 teaspoon salt in a small saucepan. Cook over medium heat until bubbling at the edges, 1 to 2 minutes. Remove from heat. Let cool for 5 minutes, then strain through a fine-mesh strainer into a small heatproof bowl.
Combine water, sugar and the remaining 1/2 teaspoon salt in the small saucepan and bring to a boil. Remove from heat and add raisins. Let stand for 15 minutes. Drain.
Spread the labneh on a serving platter. Cut the romanesco (or cauliflower) into 8 wedges and arrange on the labneh. Drizzle with the curry oil. Sprinkle the raisins and mint on top.
To make ahead: Refrigerate labneh (Step 1) for up to 1 week.
2 fat, 1 vegetable, 1/2 fruit