# What You'll Need:
→ Vegetables
01 - 1 medium green cabbage (about 2 lbs), cut into 8 wedges, core intact
02 - 2 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper
→ Tahini Sauce
05 - 1/3 cup tahini (sesame seed paste)
06 - 1 small garlic clove, finely grated
07 - 2 tbsp fresh lemon juice
08 - 2-4 tbsp cold water (as needed for consistency)
09 - 1/4 tsp ground cumin
10 - 1/4 tsp kosher salt
→ Garnish (optional)
11 - 1 tbsp toasted sesame seeds
12 - 2 tbsp chopped fresh parsley or cilantro
13 - Pinch of smoked paprika or Aleppo pepper
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Arrange cabbage wedges on the prepared baking sheet. Drizzle with olive oil, then season evenly with salt and pepper.
03 - Roast for 25-30 minutes, flipping wedges halfway through cooking, until edges are golden brown and cabbage is tender with crisped edges.
04 - While cabbage roasts, whisk together tahini, grated garlic, lemon juice, cumin, and salt in a bowl. Gradually whisk in cold water, 1 tablespoon at a time, until sauce reaches smooth, pourable consistency.
05 - Transfer roasted cabbage to a serving platter. Drizzle generously with tahini sauce.
06 - Sprinkle with toasted sesame seeds, chopped fresh herbs, and smoked paprika or Aleppo pepper if using. Serve warm or at room temperature.
