Roasted Cauliflower
Apricot Amba, Shallot Labneh, Sesame Crumble, Chile Oil
Chef Ahmed Suliman of Cafe Suliman | Seattle, WA
Adapted by StarChefs | October 2025 | Photo: Alexander Zeren
INGREDIENTS
Apricot Amba:
4 cups dried apricots
2 cups white wine
2 cups apple cider vinegar
1 cup granulated sugar
2 tablespoons kosher salt
2 tablespoons fermented green garlic brine
Shallot Labneh:
Yield: 2 quarts
4 cups blended oil
12 shallots, thinly sliced
Zest of 2 lemons
Kosher salt
4 cups labneh
Kosher salt
Sesame Crumble:
Stale bread
Sesame seeds
Olive oil
Flaky salt
Roasted Cauliflower:
Yield: 1 serving
1 head cauliflower, cut into thirds
To Assemble and Serve:
Yield: 1 serving
Olive oil
Chile oil
Lovage leaves
METHOD
For the Apricot Amba:
Place apricots in a nonreactive container and set aside. In a saucepan over medium-high heat, bring wine, vinegar, sugar, salt, green garlic brine, and 1 cup water to a boil. Pour pickling liquid over apricots to fully submerge. Cover and refrigerate.
For the Shallot Labneh:
In a sauté pan over low flame, heat oil. Add shallots and fry until golden brown. Strain, reserving shallot oil separately. Transfer fried shallots to a food processor. Add lemon zest and salt. Process until smooth. Add labneh and blend until well-combined. Season with salt. Transfer to an airtight container and refrigerate.
For the Sesame Crumble:
In a Vitamix Commercial blender, add bread and pulse until fine crumbs are achieved. Transfer to a small pan over medium heat. Add sesame seeds and toast until seeds are fragrant. Drizzle with oil and season with salt. Transfer to an airtight container and reserve.
For the Roasted Cauliflower:
Heat oven to 350°F. Place cauliflower on a sheet tray and roast 30 minutes, or until fork-tender and evenly browned on all sides. Set aside.
To Assemble and Serve:
Spread desired amount Shallot Labneh onto a serving plate. Top with desired amount Sesame Crumble followed by drizzle Apricot Amba and Roasted Cauliflower. Drizzle with additional Apricot Amba, chile oil, and a generous sprinkle Sesame Crumble. Garnish with lovage leaves.
