Warm, hearty roasted cabbage wedges served with a bold, nutty winter romesco sauce. A versatile vegetarian main or side.
# What You'll Need:
→ For the Roasted Cabbage
01 - 1 medium green or Savoy cabbage (about 2 lbs), cut into 8 wedges
02 - 3 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper
→ For the 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 in pieces
10 - 1 tbsp sherry vinegar (or red wine vinegar)
11 - 1/2 tsp smoked paprika
12 - 1/4 tsp ground cumin
13 - 1/3 cup extra-virgin olive oil
14 - Salt and black pepper, to taste
→ Garnish
15 - 2 tbsp chopped fresh parsley
16 - 2 tbsp toasted walnut pieces (optional)
17 - Lemon wedges
# Cooking Steps:
01 - Preheat your oven to 425°F (220°C).
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 30–35 minutes, flipping halfway, until edges are deep golden and the centers are tender.
04 - Meanwhile, prepare the romesco sauce: 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 olive oil until the sauce is smooth but still has some texture. Season with salt and pepper to taste.
06 - To serve, arrange roasted cabbage on a platter. Spoon generous amounts of romesco over the wedges. Garnish with chopped parsley, extra walnuts, and lemon wedges. Serve warm.
