Roasted Cabbage with Herb Sauce
- 1 head of green cabbage
- 2 tablespoons coconut oil, melted
- Sea salt, pepper, granulated garlic
- ¼ cup salted almond butter
- ¼ cup water
- Juice of ½ a lemon
- 2 tablespoon coconut aminos
- 2 teaspoons sesame oil
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh basil, chopped
- ¼ cup mint, chopped
- ¼ cup pistachios
- Lime wedges, for garnish
Preheat oven to 450°F. Chop your cabbage into wedges. Place the wedges onto a baking sheet and drizzle with coconut oil. Spice up the wedges with sea salt, pepper and granulated garlic to your taste. Roast the cabbage for approximately 12 minutes then flip cabbage and repeat. While your cabbage is roasting, make the almond sauce.
In a small sauce pot, add almond butter, water, lemon juice, coconut aminos and sesame oil. Stir constantly as it heats up. Once it gets hot, all of the ingredients will come together and it will turn into a creamy sauce. If the sauce is too thick, simply add more water until it reaches your desired consistency. Remove the finished cabbage from the oven and drizzle with almond sauce. Top with fresh herbs and pistachio nuts. Serve with lime wedges and enjoy!