September 20, 2016
(updated October 22, 2020)
Fall is sneaking in the air as of late, it’s still warm out, but in the morning you can definitely get a sneak peak of what’s coming. I’d like to say this makes me whip out my roasted vegetable recipes as if they’d been hibernating over the summer, but honestly… I never stop roasting vegetables. Even in 80 degree weather, hehe. They’re just too good, too easy and too good, YES– I said it twice.
Cabbage isn’t something I normally eat cooked, I usually slice it or ferment it, but I recently tried grilling it which was fabulous and since I roast just about everything else… it was time this pretty purple cabbage met my roasting pan!
Guys. IT’S DELICIOUS.
Eating it alone with some salt and pepper would be perfectly tasty as is, but I now have a basil plant outside and had some other herbs lying around that were begging to be used. LIGHT BULB – Green goddess dressing!! Green goddess dressings can vary in the herbs used, so I put my own spin on it with a little basil and chives, tahini and WOW. This is my new favorite. This recipe makes enough so you’ll have leftovers too 🙂
Marrying these two was a better combo than I imagined and is very simple. The deep roasted flavor from the cabbage and herbaceous, creamy dressing hits all the notes for me. If you have nuts, preferably hazelnuts – toast those up and throw them on top for added crunch. YEAH. It takes just about 40 minutes to do everything and if you’re an expert multi-tasker, maybe less.
Fall is here, people! Enjoy the crisper air and apple picking dates, and get on board with this fabulous dish you can have on your dinner table all season long. XO
Green Goddess Dressing
Hope you enjoy!
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pretty excited about this recipe, girl! i love roasted cabbage, but the sauce takes it to a whole new level. and am so glad you made it without cashews, which i’ve been reacting to lately. xo!
Isn’t it just the best?! I’m going to be obsessive about it now ❤️ Interesting about the cashews… Sometimes I feel that way if I eat one too many.