If You Love Caesar Salad, You Need to Make These Roasted Cabbage Wedges ASAP

This delicious twist on a Caesar salad features cabbage in place of romaine lettuce. Roasting the cabbage brings out its natural sweetness, which pairs nicely with the umami-forward dressing. Keeping the wedges whole makes for a stunning presentation, but you can also chop the wedges if desired. Brushing the cabbage with a lemon-garlic oil ensures each crevice is bursting with flavor.

Active Time:

20 mins

Total Time:

1 hr

Servings:

Nutrition Profile:

Sesame-Free Nut-Free

Ingredients

1 small head green cabbage (2- to 2½-lb.)
3 tablespoons extra-virgin olive oil
2 teaspoons salt-free garlic-and-herb seasoning
2 teaspoons grated lemon zest
1 1/2 teaspoons Dijon mustard, divided
1/2 cup grated Parmesan cheese, divided
1/3 cup whole-milk plain strained (Greek-style) yogurt
1/3 cup mayonnaise
1 tablespoon water
2 teaspoons lower-sodium Worcestershire sauce
1 teaspoon anchovy paste
1 teaspoon grated garlic
1 teaspoon lemon juice
1/2 cup seasoned croutons, finely crushed
Fresh oregano leaves for garnish (optional)

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Directions

Line a large rimmed baking sheet with foil; place in oven. Preheat oven to 400°F.
Remove any wilted or damaged leaves from cabbage. Cut the cabbage into 8 (1¼-inch) wedges, leaving the root end intact to help the wedges stay together. Whisk oil, garlic-and-herb seasoning, lemon zest and 1/2 teaspoon mustard together in a medium bowl until combined. Evenly brush both sides of the cabbage wedges with the mixture. Reserve the bowl for later.PHOTOGRAPHER: ROBBY LOZANO, FOOD STYLIST: JULIA LEVY, PROP STYLIST: JOSH HOGGLE
Carefully remove the baking sheet from the oven; arrange the cabbage wedges on it, cut-sides down, in a single layer. Roast until tender and browned, flipping halfway through, 40 to 45 minutes.PHOTOGRAPHER: ROBBY LOZANO, FOOD STYLIST: JULIA LEVY, PROP STYLIST: JOSH HOGGLE
Meanwhile, whisk 1/4 cup Parmesan, yogurt, mayonnaise, water, Worcestershire, anchovy paste, garlic, lemon juice and the remaining 1 teaspoon mustard together in the reserved bowl.PHOTOGRAPHER: ROBBY LOZANO, FOOD STYLIST: JULIA LEVY, PROP STYLIST: JOSH HOGGLE
Drizzle the cabbage wedges with the dressing; sprinkle with croutons and the remaining 1/4 cup Parmesan. Garnish with oregano leaves, if desired.