Caramelized roasted cabbage topped with bold winter romesco sauce. Spanish-inspired, warm, and satisfying.
# What you'll 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
# Method:
01 - Preheat 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 generously with salt and pepper.
03 - Roast cabbage for 30 to 35 minutes, flipping wedges halfway through cooking, until edges are deep golden and centers are tender.
04 - While cabbage roasts, combine roasted red pepper, walnuts, sun-dried tomatoes, garlic, toasted bread, vinegar, paprika, and cumin in a food processor. Pulse until roughly chopped.
05 - With food processor running, drizzle in extra-virgin olive oil gradually until sauce reaches smooth consistency while maintaining some texture. Adjust seasoning with salt and pepper to taste.
06 - Arrange roasted cabbage wedges on a serving platter. Spoon generous portions of romesco sauce over cabbage. Garnish with chopped parsley, additional toasted walnuts if desired, and lemon wedges. Serve warm.
