Spicy Zhug Roasted Cauliflower from Gourmet Glow

Ingredients

• For the Zhug Spice Blend (Alternatively just use Steenbergs Zhug spice mix)
• ¼ tsp Black Pepper, ground
• ¼ tsp Cumin, ground
• ½ tsp Coriander, ground
• ¼ tsp Cardamom, ground
• 1 Medium Cauliflower, cut into florets, leaves kept separately
• 1 Bulb Garlic
• 2 tbsp Red Onions, Cut into 6 wedges
• 180g pack Vac Pac Chestnuts
• 100g Unsalted Butter, melted
• 2 tsp Zhug Spice Blend
• 300ml Water
• For the Charred Onion Labneh
• 500g Greek Yogurt, strained in a muslin overnight
• For the Herb Zhug
• 2 Cloves Garlic
• 1 Bunch Coriander
• 1 Lemon, Zest & Juice
• Olive Oil to Blend
• Salt & Pepper to Season
• Mushroom & Poppy Seed Powder
• 10g Dried Porcini Mushrooms
• 2 tsp Poppy Seeds
• Pinch Flaky Salt