2 brown onions
2 cups Greek yoghurt
1 cauliflower, cut into florets
2 tbsp fennel seeds
olive oil
salt & pepper
To make the labneh, strain the yoghurt in a clean tea-towel or muslin cloth overnight or for at least a few hours, until most of the liquid has seeped out.
Slice the onions in half from top to bottom, keeping the skin on. In a heavy-bottom pan or BBQ, over a medium-high heat, place the onion face down and cook for 30 minutes or until the surface has blackened and the onion is completely soft.
Peel the outer layer and cut the bottom root off, then blitz the rest in a high-speed blender until you get a smooth puree. You may need a dash of olive oil to help it blend. Once pureed, set aside to cool.
Pre-heat the oven to 200°C. Place the cauliflower in one layer on an oven tray, then drizzle with olive oil, sprinkle over fennel seeds and season with salt and pepper. Roast in the oven for 25–30 minutes or until cooked and starting to colour.
Mix the labneh together with the onion puree and a pinch of salt, then smear on the bottom of a plate. Top with the roasted cauliflower florets.
