Caesar Roasted Cabbage Wedges


Caesar Roasted Cabbage Wedges

Roasting cabbage and drizzling it with my homemade Caesar dressing turns this humble vegetable into a side dish you cannot stop eating!
Servings 6



  • 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


  • 1 large head green cabbage
  • 1 tablespoon olive oil
  • pinch sea salt
  • optional: extra lemon juice for garnish


  • Combine all ingredients in a high-powered blender and puree until smooth. Dressing will keep tightly sealed in the refrigerator up to 3 days.
  • 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.
  • 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.
Course: Side Dish
Cuisine: American
Keyword: caesar dressing, healthy side, keto friendly, Low Carb, Roasted cabbage, side dishes, veggies

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