# What You'll Need:
→ Cabbage Steaks
01 - 1 large green cabbage
02 - 3 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon garlic powder
06 - Salt and freshly ground black pepper to taste
→ Tahini Drizzle
07 - ⅓ cup tahini
08 - 2 tablespoons fresh lemon juice
09 - 1 small garlic clove, finely minced
10 - 2 to 4 tablespoons cold water
11 - Salt to taste
→ Garnishes
12 - 2 tablespoons fresh chopped parsley
13 - 2 tablespoons toasted sesame seeds
14 - Lemon wedges
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper. Remove tough outer leaves from cabbage and slice into 1-inch thick rounds to yield 4 to 5 steaks.
02 - Place cabbage steaks on prepared baking sheet. Brush both sides generously with olive oil. Sprinkle evenly with cumin, smoked paprika, garlic powder, salt, and pepper.
03 - Roast for 25 to 30 minutes, flipping halfway through cooking, until edges are golden brown and centers are tender.
04 - While cabbage roasts, whisk together tahini, lemon juice, minced garlic, and salt in a bowl. Gradually add cold water 1 tablespoon at a time, whisking continuously until smooth and pourable.
05 - Transfer roasted cabbage steaks to serving platter. Drizzle generously with tahini sauce. Garnish with chopped parsley, toasted sesame seeds, and lemon wedges. Serve warm.
