Sumac Chicken Thighs with Purple Cauliflower

Ingredients

• 4 tablespoons extra-virgin olive oil, divided
• ½ lemon, juiced
• 3 cloves garlic, minced
• 2 tablespoons ground sumac
• 1 teaspoon ground cumin
• ¾ teaspoon salt, divided
• 2 pounds bone-in chicken thighs, trimmed
• 1 (2 pound) head purple cauliflower, cut into florets (8 cups)
• 1 medium red onion, cut into 1/2-inch wedges
• ½ cup labneh (see Tip) or whole-milk plain Greek yogurt
• 2 tablespoons pine nuts, toasted
• 1 tablespoon chopped fresh parsley

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