Ingredients
Cashew Sauce
- 1 handful cashews
- 1 tablespoon nutritional yeast
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- Dash urfa chili
- Kosher salt to taste
- Warm water as needed (for blending)
Roasted Cabbage
- 1 hispi cabbage quartered
- 1 teaspoon olive oil
- Kosher salt to taste
- Black pepper to taste
Chili-Garlic Breadcrumbs
- 3 tablespoon breadcrumbs or toasted seeds for gluten-free
- ½ teaspoon garlic powder
- ¼ teaspoon chili powder
- Drizzle olive oil
Method
Roast the Cabbage
- Preheat oven to 425°F.
- Toss cabbage quarters with olive oil, kosher salt, and black pepper.
- Arrange cut-side down on a baking sheet and roast for 30–45 minutes until browned and tender, flipping once halfway through.
Make the Cashew Sauce
- In a blender, combine cashews, nutritional yeast, garlic powder, onion powder, smoked paprika, chili powder, urfa chili, and salt.
- Pulse a few times, then slowly stream in warm water until desired consistency is reached.
- Adjust seasoning to taste.
Make the Chili-Garlic Breadcrumbs
- Heat a small skillet over medium heat.
- Add breadcrumbs, garlic powder, chili powder, and a drizzle of olive oil.
- Toast until golden brown, stirring frequently. Remove from heat.
Assemble the Dish
- Arrange roasted cabbage on a serving platter.
- Drizzle generously with cashew sauce.
- Top with chili-garlic breadcrumbs.
- Serve warm.