Roasted Caesar Cabbage Wedges

Prep Time: 15 mins | Cook Time: 15 mins | Course: Dinner | Serves: 6

 Cabbage wedges roasted with a Caesar dressing and Parmesan cheese. Leftovers are delicious chopped the next day into a salad. Inspired by Food and Wine and Danny Garcia https://www.foodandwine.com/charred-cabbage-and-anchovy-8769630 

1 head cabbage or Savoy cabbage 

½ cup olive oil

1 lemon, zested and juiced

3 cloves garlic, minced

1 Tablespoon Dijon mustard

Garlic salt and pepper, to taste

¼ cup grated Parmesan cheese

1-2 anchovies or 2” anchovy paste

Preheat the oven to 475°. Slice the cabbage in half, then cut each half into three wedge-shaped pieces and place them on a baking sheet. Whisk olive oil, lemon zest, lemon juice, garlic, Dijon, garlic salt, pepper, Parmesan cheese, and anchovy in a small bowl. Ladle some sauce over the cabbage wedges, encouraging some to drizzle in between the leaves (reserve some dressing for serving). Roast the cabbage for 15 minutes; there will be some charred edges when they are done. Serve with an extra drizzle of dressing and freshly grated parmesan on top.