Avocado and Labneh Toast

Ingredients:

Baked cauliflower

• 3 cups small purple cauliflower florets (about 1 small head)
• 3 tbsp. l. olive oil
• 2 tbsp za'atar seasoning (a Middle Eastern seasoning that contains thyme, basil, savory, sesame, sumac, and salt)

Toasts

• 12 slices French bread (1 cm thick)
• Olive oil

Avocado

• 4 cups coarsely chopped avocado (about 4 small avocados)
• 3-4 teaspoons crushed Fresno pepper (about 2 pods), to taste
• 2 tsp. crushed garlic
• 1/4 cup freshly squeezed lime juice + more as needed

Labne

• 1.5 tbsp. labneh cheese (about 170 gr.)
• 2 tablespoons of honey

Preparation:

1. Place the baking tray in the oven and preheat the oven to 230°C.
2. Baked cauliflowerMeanwhile, in a medium bowl, combine the cauliflower, olive oil, and za'atar. When the oven is preheated, transfer the cauliflower to a hot baking sheet, scraping off any oil and za'atar. Bake for 10-12 minutes, until the cauliflower is crisp-tender. Let cool slightly.
3. ToastsPreheat a grill or grill pan over medium-high heat. Place the sliced ​​bread on a clean work surface, brush both sides with olive oil, and season with salt. When the grill is hot, add the bread and grill for 1-2 minutes per side, until grill marks appear. Remove the toast to a baking sheet.
4. AvocadoPlace the avocado, 3 tablespoons of Fresno chili, and garlic in a large bowl. Mash with the back of a fork to form a finely chopped paste. Add lime juice and salt to taste. Let sit for 5 minutes, then taste and add more salt or lime juice if desired. You can also stir in the remaining 1 teaspoon of chili if you like it hotter!
   
   LabneMix labneh and honey. Set aside.
5. AssemblySpread the avocado mixture evenly over the toasts. Arrange the labneh on top, leaving a 2cm border. Top each toast with a few slices of roasted cauliflower. Serve immediately.