This delicious twist on a Caesar salad features cabbage in place of romaine lettuce.
Roasting the cabbage brings out its natural sweetness, which pairs nicely with the umami-forward dressing.
Keeping the wedges whole makes for a stunning presentation, but you could also chop the wedges if desired.
Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
Brushing the cabbage with a lemon-garlic oil ensures each crevice is bursting with flavor.
Preheat oven to 400F.
Remove any wilted or damaged leaves from cabbage.
Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
Whisk oil, garlic-and-herb seasoning, lemon zest and 1/2 teaspoon mustard together in a medium bowl until combined.
Evenly brush both sides of the cabbage wedges with the mixture.
Reserve the bowl for later.
Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
Roast until tender and browned, flipping halfway through, 40 to 45 minutes.
Drizzle the cabbage wedges with the dressing; sprinkle with croutons and the remaining 1/4 cup Parmesan.
Garnish with oregano leaves, if desired.
Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
