Cauliflower Galette with Labneh, Harissa, and Pickled Raisins
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Cooking tools:
- Rolling pin
- Pastry brush
- Fine-mesh sieve
- Oven
- Mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Measuring cup
- Measuring spoon
- Chef's knife
- Plate
Ingredients
- ¼ cup golden raisins
- ¼ teaspoon cumin seeds
- ¼ teaspoon coriander seeds
- white wine vinegar (as needed)
- 1 cup labneh
- 2 teaspoons lemon juice
- ¼ cup harissa paste (or to taste)
- kosher salt
- freshly cracked black pepper
- 4 tablespoons extra-virgin olive oil (divided)
- 1 ½ pound fresh cauliflower florets (not frozen)
- your favorite pie dough (enough to make one 12-inch round once rolled)
- 1 egg yolk mixed with 1 teaspoon water (as egg wash)
- arugula or mint leaves (optional)
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