Roasted Red Cabbage Steaks with Tahini Lemon Drizzle and Pomegranate Salsa

Ingredients

• •1 large red cabbage, sliced into 1-inch thick steaks
• •3 tablespoons olive oil
• •1 teaspoon ground cumin
• •1 teaspoon smoked paprika
• •Salt and pepper to taste
• •2 tablespoons tahini
• •1 tablespoon fresh lemon juice
• •1 teaspoon honey or maple syrup
• •2 tablespoons water
• •1/2 cup pomegranate seeds
• •1/4 cup fresh parsley, chopped
• •1/4 cup red onion, finely diced
• •1 tablespoon olive oil (for salsa)
• •Salt to taste (for salsa)

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.

2. 2

   Slice the red cabbage into 1-inch thick steaks, ensuring the core stays intact to hold the slices together.

3. 3

   In a small bowl, mix 3 tablespoons olive oil, ground cumin, smoked paprika, salt, and pepper. Brush both sides of the cabbage steaks generously with the spiced olive oil mixture.

4. 4

   Place the cabbage steaks on the prepared baking sheet in a single layer, ensuring they don't overlap. Roast in the oven for 25-30 minutes, flipping halfway through, until the edges are caramelized and slightly crispy.

5. 5

   While the cabbage is roasting, prepare the tahini lemon drizzle by whisking together tahini, fresh lemon juice, honey or maple syrup, water, and a pinch of salt in a small bowl. Adjust the consistency with more water if needed until smooth and pourable.

6. 6

   For the pomegranate salsa, combine pomegranate seeds, chopped parsley, finely diced red onion, 1 tablespoon olive oil, and a pinch of salt in a medium bowl. Toss gently to combine.

7. 7

   Once the cabbage steaks are roasted to perfection, transfer them to a serving platter. Drizzle generously with the tahini lemon sauce and spoon the pomegranate salsa over the top.

8. 8

   Serve warm as a plant-based main dish or as a side. Pair with couscous, farro salad, or your favorite grain for a complete meal.