Roasted Cabbage Wedges Tahini

# What You’ll Need:

→ Vegetables

01 - 1 medium green cabbage (about 2 pounds), cut into 8 wedges with core intact

02 - 2 tablespoons olive oil

03 - 1/2 teaspoon kosher salt

04 - 1/4 teaspoon freshly ground black pepper

→ Tahini Sauce

05 - 1/3 cup tahini (sesame seed paste)

06 - 1 small garlic clove, finely grated

07 - 2 tablespoons fresh lemon juice

08 - 2 to 4 tablespoons cold water (as needed for consistency)

09 - 1/4 teaspoon ground cumin

10 - 1/4 teaspoon kosher salt

→ Garnish

11 - 1 tablespoon toasted sesame seeds

12 - 2 tablespoons chopped fresh parsley or cilantro

13 - Pinch of smoked paprika or Aleppo pepper

# How-To:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.

02 - Arrange cabbage wedges on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.

03 - Roast for 25 to 30 minutes, flipping halfway through, until edges are browned and cabbage is tender with crisped edges.

04 - In a mixing bowl, whisk together tahini, garlic, lemon juice, cumin, and salt. Gradually whisk in cold water, 1 tablespoon at a time, until the sauce is smooth and pourable.

05 - Transfer roasted cabbage to a serving platter. Drizzle generously with tahini sauce.

06 - Sprinkle with toasted sesame seeds, chopped herbs, and a pinch of smoked paprika or Aleppo pepper. Serve warm or at room temperature.

# Expert Hints:

01 -

The edges get crispy while the interior stays tender, giving you that textural contrast that makes vegetables actually fun to eat.
Tahini sauce transforms a humble side into something that tastes restaurant-quality but takes minutes to whisk together.
It works hot, warm, or cold, so you can make it ahead and not stress about timing.

02 -

Keep the cabbage core intact when cutting—I learned this the hard way after my first batch fell apart during roasting.
Cold water in the tahini sauce is key; room temperature water makes it seize up and get grainy.

03 -