Roasted cabbage wedges tossed in creamy, tangy dressing, topped with Parmesan and croutons for a satisfying crunch.
# Components:
→ Vegetables
01 - 1 medium head green cabbage, cut into 1-inch wedges
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon ground black pepper
→ Caesar Dressing
05 - 1/3 cup mayonnaise
06 - 2 tablespoons Greek yogurt
07 - 2 tablespoons grated Parmesan cheese
08 - 1 tablespoon fresh lemon juice
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon Worcestershire sauce
11 - 2 garlic cloves, minced
12 - 1/4 teaspoon ground black pepper
13 - 1/4 teaspoon salt
→ Salad Assembly
14 - 1/4 cup shaved Parmesan cheese
15 - 1/2 cup croutons
16 - Freshly ground black pepper, to taste
17 - Chopped fresh parsley, optional
# Directions:
01 - Preheat the oven to 425°F. Arrange cabbage wedges on a parchment-lined baking sheet. Brush with olive oil and season with kosher salt and black pepper.
02 - Roast cabbage for 18 to 20 minutes, turning once halfway through, until the outer leaves are browned and crispy.
03 - Whisk together mayonnaise, Greek yogurt, grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, salt, and black pepper until smooth.
04 - Allow roasted cabbage to cool for 3 to 5 minutes, then cut or break into large bite-sized pieces.
05 - In a large bowl, toss the roasted cabbage with Caesar dressing until lightly coated.
06 - Top salad with shaved Parmesan, croutons, freshly ground black pepper, and parsley if desired. Serve immediately.
