Roasted Cabbage Wedges with Garlic Tahini and Toasted Pepitas
1 head cabbage, tough outer leaves removed and discarded
2 cuillères à soupe d'huile d'olive extra vierge biologique Terra Delyssa
sea salt and freshly ground black pepper
garlic tahini (recipe below)
1/4 cup toasted pepitas
Ingredients – Garlic Tahini
1/4 cup sesame tahini
2 cloves garlic, very finely minced
2 tablespoons lemon juice
1/4 – 1/3 cup water
sel de mer et poivre noir, au goût
Preheat oven to 375ºF.
In a small bowl add the tahini, garlic, and lemon juice. Slowly add the water in, whisking until the sauce has the consistency of thick cream (or runny yogurt). Taste, season with sea salt and black pepper.
Cut the head of cabbage into 6 to 8 equally-sized wedges, cutting through the core and stem end. Carefully trim off the stem on each wedge with a knife. Arrange the wedges in a single layer on a baking sheet. Drizzle Terra Delyssa Organic Extra Virgin Olive Oil over the top.
Salt and pepper your wedges to taste. Bake the cabbage wedges for 20 to 30 minutes, flipping halfway through. Roast until tender and golden brown in spots – the time will vary depending on the thickness of the wedges. Serve immediately, with garlic tahini drizzled over top, along with the toasted pepitas. Enjoy.