I got lost in the sauce with this whole braised cauliflower with tarragon mustard labneh.

recipe by @pierceabernathy (Pierce Abernathy) - see original post

Ingredients:
1 head of cauliflower
3 tbsp olive oil
1/2 white onion, sliced
3 cloves garlic, sliced
1/2 tsp fennel seeds
1/2 tsp coriander seeds
1/2 tsp red pepper flakes
1 tbsp tomato paste
1/2 tsp salt
1 quart water

Tarragon Mustard Labneh//
2 tbsp dijon mustard
1/2 cup labneh
1/2 lemon, juiced
1/2 tsp salt
1 tbsp fresh tarragon, finely chopped
Freshly cracked black pepper
1-2 tbsp water

Neutral oil
Salt
Sumac to garnish

Preparation:
1. In a large heavy bottomed pot on medium heat add the olive oil and white onion. Cook until translucent and soft, about 5 minutes. Add in the fennel seeds, coriander seeds, and red pepper flakes. Toast for 1-2 minutes. Add in the garlic and cook for 1-2 minutes. Make space in the center of the pan and add in tomato paste. Cook for 1 minute then incorporate into onions, garlic, and spices. Deglaze with 1 quart water.
2. Add in the cauliflower and cauliflower leaves. Reduce heat to a simmer and cover. Cook for 20-35 minutes, or until cauliflower is tender.
3. For the Labneh, combine the mustard, labneh, tarragon, salt, lemon juice, black pepper and water. Stir to combine. Taste and adjust seasoning if desired.
4. Remove cauliflower and transfer to a baking sheet. Continue to cook stems in braising liquid until tender, about another 10 minutes.
5. Cover the cauliflower with a generous amount of neutral oil and salt. Broil on high for 5-7 minutes or until lightly charred.
6. Plate the cauliflower stems and leaves and place the cauliflower head on top. Cover with labneh and garnish with sumac.