Roasted cabbage wedges with bold winter romesco sauce. Warm, hearty, and perfect as a side or vegetarian main.
# What You Need:
→ Roasted Cabbage
01 - 1 medium green or Savoy cabbage (about 2 pounds), cut into 8 wedges
02 - 3 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
→ Winter Romesco Sauce
05 - 1 large roasted red bell pepper, jarred or freshly roasted
06 - 1/2 cup toasted walnuts
07 - 1/4 cup sun-dried tomatoes in oil, drained
08 - 2 garlic cloves, peeled
09 - 1 slice gluten-free or regular rustic bread, toasted and torn into pieces
10 - 1 tablespoon sherry vinegar or red wine vinegar
11 - 1/2 teaspoon smoked paprika
12 - 1/4 teaspoon ground cumin
13 - 1/3 cup extra-virgin olive oil
14 - Salt and black pepper to taste
→ Garnish
15 - 2 tablespoons chopped fresh parsley
16 - 2 tablespoons toasted walnut pieces, optional
17 - Lemon wedges
# How-To Steps:
01 - Preheat your oven to 425 degrees Fahrenheit.
02 - Arrange cabbage wedges on a large baking sheet lined with parchment paper. Brush both sides with olive oil and season with salt and pepper.
03 - Roast cabbage for 30 to 35 minutes, flipping halfway through, until edges are deep golden and centers are tender.
04 - In a food processor, combine roasted red pepper, walnuts, sun-dried tomatoes, garlic, toasted bread, vinegar, paprika, and cumin. Pulse until roughly chopped.
05 - With the processor running, drizzle in extra-virgin olive oil until the sauce reaches a smooth consistency while retaining some texture. Season with salt and pepper to taste.
06 - Arrange roasted cabbage on a serving platter. Spoon generous amounts of romesco sauce over the wedges. Garnish with chopped parsley, extra walnuts, and lemon wedges. Serve warm.
