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Roasted Cabbage with Maple Tahini

A deliciously sweet and savory dish that combines roasted cabbage with a rich maple tahini sauce, perfect as a side dish or a vegetarian main course.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Mediterranean, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 head purple cabbage Sweet and slightly peppery.
  • 1/4 cup coconut aminos or low sodium soy sauce Rich umami flavor.
  • 1 tbsp sesame oil Enhances the flavor profile.
  • 1/2 tsp garlic powder Elevates natural flavors.
  • 1/4 tsp salt Balances sweetness (or use 1/8 tsp with low sodium).
  • pinch red pepper flakes Optional for heat.
  • 1/4 cup tahini paste Adds rich, nutty flavor.
  • 2 tbsp pure maple syrup Provides sweetness.
  • 1-2 tbsp water To thin the sauce if needed.
  • 1/4 cup roasted pistachios, crushed Adds texture and elegance.
  • handful fresh parsley, chopped For freshness.
  • sesame seeds For garnish.

Method
 

Preparation
  1. Preheat the oven to 400°F.
  2. In a bowl, whisk together tahini paste, maple syrup, coconut aminos, garlic powder, and salt. Add water gradually until smooth and pourable.
  3. Rinse the cabbage and slice into quarters, then cut each quarter into smaller wedges. Arrange on a sheet pan, cut side up.
  4. In a bowl, mix coconut aminos, sesame oil, garlic powder, salt, and red pepper flakes. Brush this mixture generously over each cabbage wedge.
Cooking
  1. Bake the cabbage for 20 minutes. Remove from oven, brush with maple tahini sauce, and return to oven for an additional 10 minutes.
Serving
  1. Transfer roasted cabbage to a serving plate, drizzle with remaining maple tahini sauce, and sprinkle with crushed pistachios, sesame seeds, and parsley.

Notes

Marinate cabbage in coconut aminos and sesame oil for an hour for enhanced flavor. Adjust spiciness by modifying red pepper flakes.