CAESAR ROASTED CABBAGE WEDGES
1 tablespoon fresh lemon juice2 teaspoons Dijon mustard1/2 teaspoon maple syrup (sub honey)1 teaspoon low-sodium Tamari (sub soy sauce)2 tablespoons minced shallots (sub 1 clove garlic)2 tablespoons water2 tablespoons mayonnaise1/4 cup olive oil1/4 teaspoon sea salt1 teaspoon onion powder1/4 teaspoon garlic powder (omit if using garlic clove) pinch black pepper
1 large head green cabbage1 tablespoon olive oil pinch sea salt optional: extra lemon juice for garnish
Combine all ingredients in a high-powered blender and puree until smooth. Dressing will keep tightly sealed in the refrigerator up to 3 days.
Make Caesar dressing and refrigerate. Preheat oven to 425 degrees F and line a baking sheet with parchment paper. Slice cabbage head into 8 equal parts, then gently place them side by side on baking sheet. Brush with olive oil and sprinkle with salt.
Roasted wedges for 20-25 minutes, or until tender with golden brown edges. Serve wedges immediately with a generous drizzle of Caesar dressing. Squeeze on extra lemon juice, if using.