1tablespoongrapeseed oil(or cooking oil of choice)
Salt and pepper
½cupcroutons
2tablespoonscapers
1tablespoonhemp hearts(optional)
Dressing:
½cupsilken tofu
¼cupnutritional yeast(optional)
3tablespoonsapple cider vinegar
3tablespoonsextra virgin olive oil
1tablespooncaper brine(the liquid from jarred capers)
1tablespoonchopped garlic(about 3 cloves)
1tablespoonchopped fresh chives(optional)
Salt and pepper
Instructions
Prepare the salad:
Preheat oven to 400º F and spread cabbage rounds in a single layer on a prepared baking sheet. Drizzle oil on cabbage and sprinkle with salt and pepper. Transfer to oven and roast 40 minutes, or until tender and browned.
Prepare the dressing:
In the meantime, combine dressing ingredients in a blender and blend 30 seconds, or until smooth and creamy. If the dressing is too thick, add 2 tablespoons water and blend again. Repeat as needed until you reach the consistency you like.
Serve:
Transfer roasted cabbage to a serving plate. Toss gently with dressing and top with croutons, capers, and hemp hearts (if using).
Notes
Making Ahead: You can make the dressing ahead of time and store it in an airtight container in the fridge for up to 5 days. If the dressing thickens, gradually stir in water to thin to desired consistency.
Storage: If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. The cabbage may soften slightly when reheated, but the flavors will still be delicious.