Caesar Roasted Cabbage Wedges (Edit recipe)

Roasting cabbage and drizzling it with my homemade Caesar dressing turns this humble vegetable into a side dish you cannot stop eating!

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	112
Fat:	12 g
Carbohydrates:	2 g
Protein:	0 g
Cholesterol:	3 g
Sodium:	217 mg
Fiber:	0 g
Sugars:	1 g
Calculated per serving.

by Laura Lea

View original recipe

Serves: 8

Ingredients

1 Tbsp Lemon Juice, fresh
2 tsp Coarse-Dijon Mustard (Noble Made)
.5 tsp Pure Maple Syrup, sub honey
1 tsp Wheat-free Tamari, Sub soy sauce
2 Tbsp Shallot, (sub 1 clove garlic), minced
2 Tbsp Water
2 Tbsp Mayonnaise
.25 cup Extra Virgin Olive Oil
.25 tsp Sea Salt
1 tsp Onion Powder
.25 tsp Garlic Powder, (omit if using garlic clove)
pinch Black Pepper
1 Green Cabbage, large head
1 Tbsp Extra Virgin Olive Oil
pinch Sea Salt
Lemon Juice, optional: extra for garnish

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Dressing

Combine all ingredients in a high-powered blender and puree until smooth. Dressing will keep tightly sealed in the refrigerator up to 3 days.

Roasted Cabbage

Make Caesar dressing and refrigerate. Preheat oven to 425 degrees F and line a baking sheet with parchment paper. Slice cabbage head into 8 equal parts, then gently place them side by side on baking sheet. Brush with olive oil and sprinkle with salt.
Roasted wedges for 20-25 minutes, or until tender with golden brown edges. Serve wedges immediately with a generous drizzle of Caesar dressing. Squeeze on extra lemon juice, if using.