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Roasted Cabbage Wedge Caesar Salad
Crispy on the edges and meltingly tender in the center, these roasted cabbage wedges completely reinvent the classic Caesar salad. High heat caramelizes the natural sugars in the cabbage, creating a deep, savory base that pairs beautifully with a punchy homemade dressing. You'll whisk together Greek yogurt, Dijon mustard, and a touch of anchovy for a rich, creamy finish without the heavy mayonnaise. Topped with crunchy garlic croutons and a generous dusting of cheese, it's a satisfying side dish that easily steals the spotlight.
Equipment
- Oven
- Baking sheet
Ingredients
- 1 (2- to 2½-pound) head green or red cabbage
- 4 tablespoons extra-virgin olive oil, divided
- ½ teaspoon kosher or sea salt, divided
- ½ teaspoon black pepper, divided
- 2 slices whole-grain bread
- 1 small garlic clove, cut in half
- 1 anchovy from 1 (2-ounce) tin anchovies in olive oil
- ⅓ cup plain whole-milk Greek yogurt
- 2 teaspoons Dijon mustard
- ¼ cup grated Asiago or Parmesan cheeses
Instructions
- 1Heat the oven to 425°F and lightly coat a large rimmed baking sheet with cooking spray.
- 2Cut the cabbage head in half directly through the core. Cut each half into four equal wedges, leaving the core intact so the leaves hold together.
- 3Place the eight cabbage wedges on the prepared baking sheet. Brush them with 2 tablespoons of olive oil and season with 1/4 teaspoon each of salt and pepper. Gently separate the leaves slightly to let the heat penetrate, which helps the edges get crispy.
- 4Roast for 15 to 20 minutes until the undersides turn golden brown. Remove the pan from the oven, carefully flip the cabbage wedges, and place the 2 slices of whole-grain bread on the same baking sheet.
- 5Return the pan to the oven for another 5 to 8 minutes until the cabbage is fork-tender but still firm and the bread is toasted. Let everything cool on a wire rack for 5 to 10 minutes.
- 6Rub both sides of the toasted bread with the cut sides of the garlic halves, then chop the bread into bite-sized croutons.
- 7Mash the used garlic halves, the anchovy fillet, and the remaining 1/4 teaspoon each of salt and pepper in a medium bowl using a fork until a smooth paste forms.
- 8Grate the lemon zest directly into the anchovy paste, then squeeze in 2 tablespoons of lemon juice. Whisk in the Greek yogurt and Dijon mustard. Slowly drizzle in the remaining 2 tablespoons of olive oil while whisking constantly to emulsify the dressing.
- 9Plate the roasted cabbage wedges warm or at room temperature. Top them with the dressing, garlic croutons, and a generous sprinkle of grated cheese.
Nutrition
144kcal
Calories
5g
Protein
9g
Fat
3g
Fiber
285mg
Sodium
4mg
Cholesterol
Notes
- Make ahead: You can roast the cabbage and make the dressing a day in advance. Store them in separate airtight containers in the fridge, and whisk the dressing well before serving.
- Storage: Keep leftover croutons in an airtight container at room temperature to maintain their crunch.
- Equipment: If you prefer, blend the dressing ingredients in a mini food processor instead of mashing and whisking by hand.
- Variation: For a Gorgonzola version, omit the anchovy and garlic. Whisk the lemon zest, 2 tablespoons lemon juice, 1/4 teaspoon each salt and pepper, yogurt, mustard, and 1/3 cup crumbled Gorgonzola. For smoky croutons, skip the garlic rub, spray the toasted bread with cooking spray, and dust with 1/4 teaspoon smoked paprika before chopping.