Oven-roasted pointed cabbage wedges with golden, crispy edges, served on a creamy cauliflower purée with tahini and roasted garlic.
The edges turn golden and crisp, the center stays juicy, and a creamy roasted garlic and tahini sauce coats it all. This roasted pointed cabbage follows the idea of oven-roasted wedges, served on a base of cauliflower, tahini and roasted garlic. Allow about 10 minutes of preparation and 30 minutes of cooking at 200 °C for a naturally low-carb vegetarian dish. Find this recipe among my keto dishes.
What is roasted pointed cabbage?
The word pointed refers to this cabbage’s conical head and supple leaves. Its elongated shape makes it easy to recognize at the greengrocer’s and simple to cut lengthwise into wedges, leaving the base attached so the leaves hold together during cooking. On the plate, the roasted wedges rest on a creamy cauliflower purée with tahini and roasted garlic.
The oven works its magic on the exposed surfaces: they turn golden and blister in places, while the thickest part stays tender and juicy. The dish plays on the contrast between the meltingly tender cabbage, a few crispy leaves and the creamy tahini sauce, where sesame brings its distinctive flavor. Pecans, pumpkin seeds and capers round out the plate with crunch, saltiness and a hint of acidity.
The inspiration behind this version
Pointed cabbage lends itself to simple, seasonal cooking that puts the vegetable center stage. In the oven, its supple structure holds up well: the exposed surfaces brown, the outer leaves become crispy and the center stays tender.
The creamy cauliflower purée with tahini and roasted garlic provides a velvety base and makes the dish more substantial. It complements the sweetness of the roasted cabbage without masking its texture, while the pecans, pumpkin seeds and capers add crunch and a salty touch.
The main ingredients
Pointed cabbage is the main vegetable: its outer leaves turn golden and crisp while the center retains a tender texture after roasting. Among other cabbages, Chinese cabbage has a lighter, very different texture. A mild oil, such as avocado, mild olive or high-oleic sunflower oil, coats the wedges, helps the surfaces brown and locks in moisture, while salt brings out the vegetable’s flavor before roasting.
The purée relies on 300 g of cooked, well-drained cauliflower for its smooth base, 4 tablespoons of tahini for body and sesame flavor, and extra virgin olive oil for richness. Roasted garlic rounds everything out: two heads with their tops sliced off, drizzled with oil and wrapped in aluminum foil, then squeezed out of their skins for an almost confit-like flavor; for a more intense touch, fried garlic also works as a finishing touch.
The juice of two limes or one lemon adds acidity; use one option or the other, not both. Chili flakes add gentle heat, and red chili spices up the purée, though it is omitted in the strict paleo version; for a spicier finish, a quick chili oil works too. Chopped pecans, pumpkin seeds and 4 teaspoons of capers add texture, bright saltiness and acidity.
Cooking cues and serving
At 200 °C, the wedges come out of the oven with golden, sometimes deeply browned edges and a few crispy leaves: the tip of a knife slides into the thickest part, but each wedge holds its shape well enough to be plated without collapsing. The cauliflower purée should be smooth, thick and firm enough to support the vegetable; overly wet cauliflower would make it too runny.
To serve, spread a generous bed of purée beneath the wedges, finish with the pecans, pumpkin seeds and capers, and add a drizzle of extra virgin olive oil for a glossy finish. Serve the dish as a generous starter or a side; with grilled tofu alongside, it becomes a more complete plant-based meal. Allow for 5 g of net carbs per serving, according to the recipe.
Using the same pointed cabbage, try my pointed cabbage salad.
You can find more dishes like this among my low-carb recipes.
Roasted Pointed Cabbage
Ingredients
- 1 pointed cabbage
- A generous splash avocado oil mild olive oil or high-oleic sunflower oil
- salt to taste, being fairly generous
- chili flakes to taste
Cauliflower Hummus
- 300 g cauliflower
- 2 heads garlic roasted
- 4 tablespoons tahini
- 4 tablespoons extra virgin olive oil
- 2 juice lime for a moderate-carb version
- 1 lemon, juiced for a low-carb version
- 1 red chili pepper (chili or Spanish pepper)
- A pinch salt Himalayan pink or Celtic sea salt
Garnish
- 1 handful pecans
- 1 handful pumpkin seeds
- 4 teaspoons capers
- extra virgin olive oil optional
Instructions
- Preheat the oven to 200 degrees.
- Cut the tips off all the cloves of 2 heads of garlic. Leave the rest of the cloves intact and attached to the heads. Remove the outer skins from the heads. Leave the skins around the cloves. Drizzle with a little mild olive oil and wrap in aluminum foil. Place in the oven.2 heads garlic, A generous splash avocado oil
- Cut the pointed cabbage in half lengthwise. Then cut each half again to make 4 equal wedges. Place them in an ovenproof dish. Drizzle generously with mild olive oil and sprinkle with salt. Add chili flakes to taste. Place the dish in the oven for half an hour.1 pointed cabbage, salt, chili flakes
- Boil or steam the cauliflower. Purée it with the red chili, olive oil, tahini, lime juice and a pinch of salt.300 g cauliflower, 1 red chili pepper (chili or Spanish pepper), 4 tablespoons extra virgin olive oil, 4 tablespoons tahini, 2 juice lime, 1 lemon, juiced, A pinch salt
- Once the garlic is out of the oven, open the foil and let the head cool. As soon as it is cool enough to handle, squeeze out the garlic and mix it into the hummus.
- Spread the hummus on a plate. Place the pointed cabbage on top. Lightly crush the pecans and pumpkin seeds in a mortar. Sprinkle them over the pointed cabbage. Finish with the capers and, if desired, a little more extra virgin olive oil.1 handful pecans, 1 handful pumpkin seeds, 4 teaspoons capers, extra virgin olive oil
