Vegan Roasted Cabbage Steaks with Basil Spinach Pesto

Ingredients

• 1/2 white cabbage
• 1 tablespoon extra-virgin olive oil
• 1 cup cherry tomatoes
• 1 tablespoon pine nuts
• fresh thyme
• salt and pepper, to taste
• basil spinach pesto, for serving

Method

1. Preheat oven to 180°C and line a baking tray with parchment paper. Cut cabbage into 2 cm thick round slices and cut each round in a half. Arrange on the prepared baking tray with cherry tomatoes and pine nuts. Brush with olive oil, add thyme and season to taste.
2. Bake for 20 minutes, then switch the heat off and cover the baking tray with foil. Leave the cabbage covered in the warm oven for another 15 minutes. Serve warm, garnished with spinach basil pesto and enjoy right away.

Nutrition Facts