Lately I've been treating vegetables as the main course. This works especially well for cabbage because it has a meat-like texture after it has been roasted. The tahini-honey dressing and sprinkling of chopped parsley tie it all together.

Serves 4

Ingredients:

for the cabbage:

1 head of cabbage, sliced into about 8 wedges

Extra virgin olive oil

Kosher Salt

Black Pepper

1/2 cup chopped parsley

Tahini-Honey Dressing:

1/2 cup tahini

1/2 cup filtered water

3 tbsp fresh lemon juice

1 tbsp honey

1 garlic clove minced

1 tbsp extra virgin olive oil

1/2 teaspoon salt

Black pepper

Method:

First make the dressing. In a medium bowl, whisk all dressing ingredients until well combined and emulsified. Set aside.

Preheat oven to 500 degrees. Line a baking sheet with foil.

Lay the cabbage slices on the baking sheet and season with salt, pepper and drizzled olive oil. Flip the cabbage and repeat seasoning on the other side.

Bake the cabbage until browned on one side, about 10 minutes. Flip the cabbage and roast for another 10 minutes. If the cabbage is still not browned and carmelized, put on your broiler and broil for a few minutes until charred.

When done baking, sprinkle with parsley, drizzle a little bit more olive oil and the tahini-honey dressing.