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Pomegranate Cauliflower Wings with Herbed Labneh

Crispy cauliflower wings paired with flavorful herbed labneh, topped with vibrant pomegranate seeds for a festive touch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Mediterranean, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Cauliflower Wings
  • 1 medium medium cauliflower, cut into bite-sized florets Fresh is recommended for the best texture.
  • 1 cup pomegranate seeds Adds sweetness and color.
  • 1/2 cup all-purpose flour Substitute with gluten-free flour if preferred.
  • 1 teaspoon garlic powder Enhances the flavor.
  • 1 teaspoon paprika Adds warmth and smokiness.
  • Salt and pepper to taste Essential for flavor.
  • 1 cup buttermilk Dairy-free milk with vinegar can be used for a healthier option.
Herbed Labneh
  • 1 cup labneh Substitute with Greek yogurt if needed.
  • 2 tablespoons fresh parsley, chopped Adds brightness.
  • 1 tablespoon fresh mint, chopped Adds a refreshing taste.
  • 1 tablespoon juice of lemon Brightens the dish.
  • Salt to taste Enhances flavors.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine the buttermilk with garlic powder, paprika, salt, and pepper. Stir well before adding the cauliflower florets. Let them soak for about 10 minutes.
  3. In another bowl, spread out the flour. Take each cauliflower piece from the buttermilk mixture, allowing excess liquid to drip off, then coat it lightly with flour. Place the coated cauliflower on a baking sheet lined with parchment paper.
Cooking
  1. Once all florets are coated, drizzle a little olive oil over the top and toss gently. Bake in the preheated oven for 20 minutes, flipping halfway through.
  2. While the wings bake, prepare the herbed labneh by combining the labneh with chopped parsley, mint, lemon juice, and a pinch of salt in a small bowl. Mix well and set aside.
Serving
  1. Once the cauliflower wings are golden brown and crisp, remove them from the oven. Top generously with pomegranate seeds and serve alongside the herbed labneh.

Notes

For a kick, sprinkle red pepper flakes over the cauliflower before baking. Roasted Brussels sprouts can be used instead of cauliflower for a different taste. Substitute herbs in the labneh to suit your taste preference.