If you’ve never roasted purple cabbage before, prepare to have your world changed. Coating the strips with plenty of oil, salt and pepper and baking them in a super hot oven results in the most addictive, sweet caramelized flavour with a delightful crunch. You’ll have to stop yourself from eating a whole tray! The vegan roasted garlic cream is optional, but it really adds a decadent touch here. If you don’t have or want to use soaked cashews, you can also use the same amount of raw sunflower seeds (just make sure you have a high-speed blender), or simply blend the roasted garlic and lemon with some plain yogurt for a creamy drizzle. Enjoy!
1 head of organic purple cabbage
2 tbsp olive or avocado oil
½ tsp sea salt
½ tsp garlic powder
Fresh cracked black pepper
¾ c. raw cashews, soaked overnight (or quickly soaked in boiling water for 1 hour. Can also replace with sunflower seeds if nut-free!)
½ c. water
¾ tsp sea salt
1 tbsp fresh lemon juice
3-4 cloves of roasted garlic (method below!)
¼ c. chopped toasted almonds, for topping
Preheat your oven to 425 degrees. Shred your head of cabbage into strips and place on a large baking sheet. Coat with oil, sea salt, garlic powder and pepper and place in the oven.
Roast your garlic at the same time – take an entire head of garlic, place in a small square piece of foil and drizzle with about 1 tsp oil. Wrap the foil all the way around the garlic head and place it in the oven with the cabbage.
Roast the cabbage and garlic in the oven for 30-40 minutes, flipping the cabbage strips halfway through, or until the cabbage is nice and crispy and brown.
Unwrap the garlic from the foil and remove 3-4 cloves (they should be nice and brown). Place them in a high-speed blender along with the soaked cashews, water, salt and lemon juice. Blend until you have a super smooth, pourable cream sauce.
To serve, place the cabbage on a large serving bowl or plate and drizzle generously with the roasted garlic cream. Top with chopped almonds and enjoy!