I’ve long had a thing for naan, which is one of the softest, most delicious breads I’ve ever had (I think the yogurt helps make it fluffy and have a delicious flavor). Naan is also really fun to make – you slap the bread into a hot pan and within 2 minutes you’ve got a puffy, slightly blackened base for a zillion toppings, in this case a pomegranate-studded cauli carpet and a super savory lamb one filled with pine nuts, mint, and lots of other good things. Note for the labneh under the cauliflower: Rosewater (this is the one we used) can go from slightly floral to feeling like you’re washing your mouth out with a bar of rose-scented soap. Start with 2 drops and work up from there.