Roasted Cabbage with Maple Tahini

I’m such a huge veggie lover, but always look for new and delicious ways to eat more vegetables. This roasted cabbage is a must try recipe if you’re looking for something simple, delicious, and full of nutrients.

I absolutely love it on its own, but truly enjoy it with my maple tahini sauce. If you don’t serve it with the cabbage, it would be a delicious dipping sauce for so many things!

I’m the type of person who’s very into her side dishes. I think what you serve with your main dish can make or break a meal. Some days I’m pairing my dinner with a simple salad, but other times I crave something a little more hearty.

This roasted cabbage is crispy, flavorful, and honestly so addicting. It’s one of those dishes thats best eaten fresh, and can even be made to snack on throughout the day.

The maple tahini sauce is made from a blend of tahini (sesame paste), coconut aminos, maple syrup, garlic powder and salt.

The cabbage alone is so flavorful, and can definitely be made without the sauce. If you did want to try the sauce, here are some other ways you can pair it.

Other ways to serve your maple tahini sauce

• Use it as a dipping sauce for raw veggies
• Drizzle it over grain bowls
• Serve it with breaded chicken or tofu
• Pour it over a stir-fry bowl
• Use it as a salad dressing
• As a dip for summer rolls

There are so many good uses to this sauce. It’s seriously delicious!

You guys are going to love this simple side dish! It’s definitely going to be a new staple in your dinner rotation. Check out some mains to pair it with below!

What to serve with your roasted cabbage:

Apricot Glazed Salmon

Spicy Tofu Lettuce Cups with Peanut Sauce

Sesame Ginger Tofu

Pistachio Crusted Salmon

Roasted Cabbage with Maple Tahini

5 from 2 votes

Course: Gluten-Free, Side Dishes, Vegan

Servings

4

servings

Prep time

5

minutes

Cooking time

22

minutes

Total time

27

minutes

Ingredients

• 1 small head of purple cabbage

• 1/4 cup 1/4 coconut aminos, or low sodium soy sauce

• 1 tbsp 1 sesame oil

• 1/2 tsp 1/2 garlic powder

• 1/4 tsp 1/4 salt (cut back to 1/8 tsp if using low sodium soy sauce)

• Sesame seeds, to top

• Red pepper flakes, to top

• Maple Tahini Sauce

• 1/4 cup 1/4 tahini paste

• 2 tbsp 2 coconut aminos

• 2 tbsp 2 pure maple syrup

• 1/2 tsp 1/2 garlic powder

• 1/4 tsp 1/4 salt

• 1 tbsp 1 of water, if needed to thin

Directions

• Preheat the oven to 400 F.
• Prep the maple tahini sauce by whisking together all of the sauce ingredients except for the water in a bowl. If it’s too thick, add water by the tbsp. Refrigerate the sauce while you prep the cabbage to allow it to thicken.
• Rinse your cabbage and slice it across. You can leave the pieces still attached to the stem, as pictured.
• Mix the coconut aminos, sesame oil and spices in a bowl. Brush it over each cabbage piece, and then drizzle the rest on top.
• Bake for 20 minutes. Remove from oven, pour some of the maple tahini sauce over and broil for 2-3 minutes.
• Top with sesame seeds and red pepper flakes, and serve with the extra sauce.
• Leftover sauce will stay fresh in the fridge for up to 1 week.

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