Roasted Cabbage with Walnuts and Tahini Dressing

Prep Time: 15 mins | Cook Time: 18 mins | Course: Dinner | Serves: 8

Roasted cabbage crunchy yet with toasted edges with walnuts and a harissa tahini dressing. Inspired by Deb Perelman of Smitten Kitchen. She recommends this with a fried egg on top as well, either for a light dinner or should you have any left for breakfast.

https://smittenkitchen.com/2019/11/roasted-cabbage-with-walnuts-and-parmesan/ 

2 small savoy cabbage heads, sliced into 8 wedges each

6 Tbsp olive oil, divided

3 cloves garlic, minced

Salt and pepper, to taste

1 lemon, halved

½ cup walnuts

Parmesan cheese, grated (optional)

Tahini Dressing:

2 Tbsp tahini, well stirred

2 Tbsp lemon juice

1 Tbsp olive oil

1 clove garlic, minced

Harissa, to taste (a North African chili paste)

Water, if needed to thin

Preheat oven to 475*. Brush a rimmed baking sheet with 2 tablespoons of the olive oil and nestle the cabbage wedges onto the tray. Add garlic to the remaining olive oil and brush over the top of the cabbage wedges. Sprinkle with salt and pepper and place the lemon halves upside down on the tray. Bake for about 12 minutes. Remove from the oven and turn the cabbage over. Sprinkle with walnuts, and a generous grating of parmesan cheese, if using, and bake for an additional 6 minutes. Grab lemon halves with tongs and squeeze the roasted lemon juice over all.

Stir the tahini, lemon juice, olive oil, garlic, and a dab of harissa together. Taste and add more harissa to your liking. Transfer roasted veggies to a serving platter (or serve and devour straight from the sheet pan) and drizzle with the dressing.