Charred Cabbage Wedges with Smoky Romesco and Toasted Almonds

Ingredients

• •1 medium green cabbage, cut into 8 wedges
• •2 tablespoons olive oil
• •1 teaspoon smoked paprika
• •1 cup roasted red peppers, drained
• •1/4 cup blanched almonds, toasted
• •1 clove garlic
• •2 tablespoons red wine vinegar
• •1/4 teaspoon cayenne pepper
• •1/4 cup olive oil (for romesco sauce)
• •Salt to taste
• •Freshly ground black pepper to taste
• •2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.

2. 2

   Cut the cabbage into 8 even wedges, keeping the core intact to help hold the wedges together.

3. 3

   Brush the cabbage wedges with 2 tablespoons of olive oil, ensuring all sides are coated. Sprinkle with smoked paprika, salt, and freshly ground black pepper to taste.

4. 4

   Place the cabbage wedges on the prepared baking sheet, cut side down. Roast in the oven for 20-25 minutes, flipping halfway through, until the edges are charred and the cabbage is tender.

5. 5

   While the cabbage roasts, prepare the romesco sauce. In a blender or food processor, combine the roasted red peppers, toasted almonds, garlic, red wine vinegar, cayenne pepper, and 1/4 cup of olive oil. Blend until smooth. Taste and adjust seasoning with salt if needed.

6. 6

   Once the cabbage wedges are done roasting, transfer them to a serving platter.

7. 7

   Drizzle the smoky romesco sauce generously over the charred cabbage wedges. Sprinkle with additional toasted almonds for crunch and garnish with chopped parsley, if desired.

8. 8

   Serve immediately as a side dish or a plant-forward main course with grains like quinoa or farro on the side.