Spice-Roasted Cauliflower with Hazelnuts and Labneh

Cauliflower is roasted and topped with crunchy dukkah and creamy labneh, two Middle Eastern ingredients that are a lot easier than they sound

1 head cauliflower, broken into large florets for roasting (create some flat edges for browning)
Olive oil (about 2 Tbs, divided)
Salt and pepper
2 tsp za’atar, or a mixture of thyme, ground cumin and a touch of cayenne
4 oz / 115 g hazelnuts
3 Tbs sesame seeds
1 tsp coriander
1 tsp cumin
Handful of fresh mint, chopped

View the full recipe at Borrowed Salt →