Caesar Roasted Cabbage Wedges

Caesar Roasted Cabbage Wedges
COMMENTS
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    [ID] => 7519
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    [post_date] => 2016-11-17 07:31:55
    [post_date_gmt] => 2016-11-17 13:31:55
    [post_content] => 
    [post_title] => Caesar Roasted Cabbage Wedges
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    [post_status] => publish
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    [post_name] => caesar-roasted-cabbage-wedges
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    [post_modified] => 2016-11-17 07:35:49
    [post_modified_gmt] => 2016-11-17 13:35:49
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    [guid] => http://llbalanced.com/?post_type=recipe&p=7519
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11.17
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TOTAL TIME :20 minutes
8servings
INGREDIENTS
  • CAESAR DRESSING
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon maple syrup (sub honey)
  • 1 teaspoon low-sodium Tamari (sub soy sauce)
  • 2 tablespoons minced shallots (sub 1 clove garlic)
  • 2 tablespoons water
  • 2 tablespoons mayonnaise
  • 1/4 cup olive oil
  • 1/4 teaspoon sea salt
  • 1 teaspoon onion powder
  • 1/4 teaspoon garlic powder (omit if using garlic clove)
  • pinch black pepper
  • ROASTED CABBAGE
  • 1 large head green cabbage
  • 1 tablespoon olive oil
  • pinch sea salt
  • optional: extra lemon juice for garnish
DIRECTIONS
CAESAR DRESSING
  1. Combine all ingredients in a high-powered blender and puree until smooth. Dressing will keep tightly sealed in the refrigerator up to 3 days.
ROASTED CABBAGE
  1. Make Caesar dressing and refrigerate. Preheat oven to 425 degrees F and line a baking sheet with parchment paper. Slice cabbage head into 8 equal parts, then gently place them side by side on baking sheet. Brush with olive oil and sprinkle with salt.
  2. Roasted wedges for 20-25 minutes, or until tender with golden brown edges. Serve wedges immediately with a generous drizzle of Caesar dressing. Squeeze on extra lemon juice, if using.
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