Servings: 4

Preparation Time: 20 minutes

Cooking Time: 30-40 minutes

Ingredients:
8 cups of water
1 full head of cauliflower, leaves trimmed and checked
1/3 cup of olive oil
3 tablespoons of fresh-squeezed lemon juice
½ tablespoon of ground chili pepper
1 bay leaf
1 cup of Tnuva Labaneh Low-Fat Cheese
1 bundle of parsley, chopped
Sea salt, according to taste
Fresh ground pepper, according to taste

Instructions:
1. Preheat the oven to the maximum temperature. Line a roasting pan with baking paper.
2. Fill a large pot with 8 cups of water, olive oil, lemon juice, chili powder and a bay leaf. Bring to a boil.
3. Carefully place the cauliflower into the pot. Reduce to a low flame and let the cauliflower cook for about 15-20 minutes, until soft. Make sure the cauliflower cooks evenly in the pot.
4. Using a slotted spoon, remove the cauliflower from the pot and place on the roasting pan. Roast the cauliflower for 30-40 minutes, until fully toasted.
5. In a small bowl, combine 1 cup of Labaneh Cheese with 1/3 cup of water. Mix well.
6. Transfer the cauliflower into a serving dish. Top the cauliflower with the Labaneh sauce. Liberally cover with parsley. Drizzle some olive oil and season with salt and pepper. Serve immediately.