# Components:
→ Vegetables
01 - 1 medium green cabbage, about 2 lbs, cut into 8 wedges with core intact
02 - 2 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper
→ Tahini Sauce
05 - 1/3 cup tahini
06 - 1 small garlic clove, finely grated
07 - 2 tbsp fresh lemon juice
08 - 2-4 tbsp cold water
09 - 1/4 tsp ground cumin
10 - 1/4 tsp kosher salt
→ Garnish
11 - 1 tbsp toasted sesame seeds
12 - 2 tbsp chopped fresh parsley or cilantro
13 - Pinch of smoked paprika or Aleppo pepper
# Method:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Arrange cabbage wedges on the prepared baking sheet. Drizzle with olive oil and season evenly with salt and pepper.
03 - Roast for 25-30 minutes, flipping wedges halfway through, until edges are browned and cabbage is tender with crisped edges.
04 - In a mixing bowl, whisk together tahini, grated garlic, lemon juice, cumin, and salt. Gradually whisk in cold water, 1 tbsp at a time, until sauce reaches smooth, pourable consistency.
05 - Transfer roasted cabbage to a serving platter. Drizzle generously with tahini sauce. Sprinkle with toasted sesame seeds, chopped herbs, and smoked paprika or Aleppo pepper if desired. Serve warm or at room temperature.
