Ingredients
Scale
- 1 medium head of green cabbage (cut into 1-inch thick rounds)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked black pepper
- 2 tablespoons tahini (for the creamy no-mayo dressing)
- 1 tablespoon fresh lemon juice
- 1 teaspoon maple syrup or honey
- 1/4 cup toasted sunflower seeds or crushed walnuts
- Fresh parsley for garnish
Instructions
- Start by preheating your oven to 425°F (220°C) and lining a large baking sheet with parchment paper. Take your head of cabbage and remove any wilted outer leaves. Slice the cabbage into thick rounds, roughly one inch thick. Place these “steaks” onto your prepared baking sheet. In a small bowl, whisk together the olive oil, garlic powder, smoked paprika, salt, and pepper.
- Brush both sides of the cabbage rounds with your seasoned oil mixture. Now for the viral part: take a heavy-bottomed glass or a meat tenderizer and gently press down on the center of each cabbage round until it slightly flattens and spreads out. This “smashing” breaks the fibers and allows the edges to get extra crispy. Roast in the oven for 20-25 minutes, flipping halfway through, until the edges are dark golden brown and charred.
- While the cabbage roasts, whisk the tahini, lemon juice, and maple syrup together. If the dressing is too thick, add a teaspoon of water at a time until it reaches a drizzling consistency. Once the cabbage is done, remove it from the oven and let it cool for two minutes. Roughly chop the roasted cabbage into bite-sized pieces and toss them in a bowl with the tahini dressing. Top with toasted sunflower seeds and fresh parsley for that final crunchy finish.
- Cook Time: 40 minutes