ROASTED CAESAR CABBAGE WEDGES

Can we talk about a perfect dish to start off the new year? And by we I mean me. 

I was inspired by the incredibly talented Laura Lea  (what’s new) with these delicious roasted cabbage wedges. 

I created a ‘lemon-tahini caesar’ dressing and added my version of ‘breadcrumbs’ to help deliver on the full caesar experience!

The hubs and I ate this entire dish at dinner— aka I found my new way of getting him to eat half a cabbage in one sitting. 

 

 

I n g r e d i e n t s 

PECAN BREADCRUMBS

3/4 cup pecans

1 tbsp nutritional yeast

2 tsp olive oil

1/4 tsp sea salt

D i r e c t i o n s 

Preheat oven to 325. Roast your pecans on a parchment lined baking sheet for about 8-10 minutes, or until golden brown. Allow to cool.

Pulse your pecans in a food processor so they are rough chopped. Add all other ingredients and pulse until a breadcrumb consistency. Set aside.  I also add this to salads, pastas, etc!

 

I n g r e d i e n t s 

ROASTED CABBAGE WEDGES

1 large head cabbage

1 tbsp olive oil 

Sea salt 

Pepper 

 

DRESSING

1/3 cup runny tahini 

2 tbsp lemon juice 

1/2 tsp lemon zest 

2 tbsp olive oil 

1  tsp dijon mustard 

1 clove garlic 

1.5 tsp maple syrup
1/2 tsp sea salt 

1/3 cup warm water to start 

2 full tsp capers + liquid ( no need to drain the capers) 

 

D i r e c t i o n s 

Preheat oven to 425 and line a baking sheet with parchment paper. While oven heats up make the dressing. 

In a blender or food processor, add everything BUT the tahini AND warm water. Blend on high. Now add the tahini and warm water and slowly blend in. If too thick add a little more warm water. Taste and adjust! Place in refrigerator while you prep cabbage. 

Slice your cabbage into 7-8 wedges, trimming off the very tough bottom stem. 

Lay each wedge on the parchment paper, making sure they are not touching. Brush each wedge with olive oil and sprinkle each with sea salt and pepper. 

Roast for 22-25 minutes or until the outer leaves are browning. 

Once ready add dressing and desired amount of bread crumbs! Serve warm. 

 

 

 

Pulse your pecans in a food processor so they are rough chopped. Add all other ingredients and pulse until a breadcrumb consistency. Set aside.  I also add this to salads, pastas, etc! 

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