Roasted Cabbage with Lemon and Tahini Sauce
Ingredients
- 1 head cabbage
- salt
- pepper
- olice oil
Lemon and Tahini Sauce
- 1 cup tahini paste
- 2 lemon, juiced
- ⅔ cup water
- ¼ tsp chili powder, optional
- 1 tsp sea salt
- freshly ground black pepper
Garnish
- 1 cup mixed micro green sprouts
- sumac powder
Instructions
- Preheat the Oven: Begin by preheating your oven to 200°C.
- Prepare the Cabbage: Cut half of a cabbage into 6 or 8 equally sized wedges, ensuring you cut through the core and stem end. Arrange these cabbage wedges in a single layer on a baking sheet.
- Season and Drizzle: Season the cabbage wedges generously with salt and pepper, and then drizzle them with olive oil. Flip the cabbage wedges and repeat this seasoning and drizzling process on the other side.
- Roast the Cabbage: Place the baking sheet in the preheated oven and roast for 20-30 minutes, flipping the cabbage halfway through. Roast until the cabbage becomes tender and acquires a beautiful golden-brown hue.
- Prepare the Lemon and Tahini Sauce: While the cabbage is roasting, you can prepare the delectable sauce. In a small bowl, combine the tahini paste and lemon juice. Gradually add water, whisking continuously until the sauce reaches a light, creamy consistency. Season the sauce with chilli powder (if you desire some heat), sea salt, and freshly ground black pepper.
- Serve: Arrange the roasted cabbage wedges on a platter. Drizzle them generously with the lemon and tahini sauce, and then garnish with a vibrant assortment of micro-green sprouts and sumac powder.
- Enjoy: Your Roasted Cabbage with Lemon and Tahini Sauce is now ready to be enjoyed! It can be served hot or cold, making it a versatile and delightful addition to your culinary repertoire.