Roasted Parmesan Cabbage Wedges with Lemon Dill Tahini Dressing

Because cabbage deserves a little adventure too!

Roasted Parmesan Cabbage Wedges with Lemon Dill Tahini Dressing

• 1 cabbage head, cut into 6-8 wedges about 1 ½ inches thick

• ½ cup grated Parmesan

• ¼ bread crumbs

• ¼ cup butter

• ½ teaspoon thyme

• ½ teaspoon oregano

• ½ teaspoon basil

• 2 tablespoons olive oil

Lemon Dill Dressing

• 3 tbsp lemon juice

• ¼ cup tahini

• 1 tsp dill

• 1/2 tsp garlic salt

• 1/2 tsp onion powder

• ¼ cup water

• ¼ Greek yoghurt

• 1 tsp sesame seed oil

• Pepper to taste

Make the lemon dill dressing by blending all ingredients together in a food processor or blender until smooth.

Preheat your oven to 400°F and line a baking sheet with parchment paper.

Pulse parmesan, bread crumbs, butter, thyme, oregano, basil, salt and pepper in food processor.

Quarter the cabbage head lengthwise then cut in 2 or 3 additional slices per each quarter depending on the size of your cabbage. Arrange the cabbage wedges on the prepared baking sheet. Brush with olive oil, then sprinkle generously with the parmesan mixture.

Roast for 30 minutes or until desired crispiness. Serve with the lemon dill dressing.