Roasted Cabbage with Romesco
This simple yet vibrant dish features roasted cabbage wedges with golden, crispy edges served alongside a bold romesco sauce made from sun-dried tomatoes, roasted peppers, and toasted pine nuts. It’s vegan, gluten-free, and packed with flavor—perfect as a side dish or light main.
Ingredients
For the cabbage:
- 1 medium head of cabbage cut into 6 wedges
- 1 tbsp olive oil
- salt and black pepper to taste
Romesco sauce:
- ⅓ cup pine nuts toasted
- 7 sun-dried tomatoes in oil
- 2 roasted red peppers jarred
- juice of ½ lemon
- 2 tbsp olive oil
- ⅓ tsp salt adjust to taste
- pinch of chili flakes adjust to taste
Garnish
- 1 tbsp chopped parsley
Instructions
- Preheat oven to 425°F (220°C).
- Arrange cabbage wedges on a baking tray. Drizzle with olive oil, season with salt and pepper. Roast for 25–30 minutes, flipping halfway, until golden and crisp at the edges.
- Meanwhile, toast pine nuts in a dry skillet for 2–3 minutes until golden.
- Add all romesco ingredients to a blender or food processor: pine nuts, sun-dried tomatoes, roasted red peppers, lemon juice, olive oil, salt, and chili flakes. Blend until smooth. If the sauce is too thick, add a splash of water or olive oil to reach your desired consistency.
- Serve roasted cabbage with romesco sauce spooned into a serving plate. Garnish with parsley and enjoy!