Roasted Cabbage with Walnuts and Parmesan

Roasted cabbage with walnuts and parmesan cheese - Serves 2 - 4

1 medium large (1 ¾   pounds) or 2 small heads of cabbage

7 tbsps olive oil

1 tsp salt and pepper

½ cup of walnut pieces

1 large or 2 small garlic cloves

1 large lemon

Red pepper flakes (optional)

Grated parmesan cheese, to taste

Heat oven to 475 degrees. Remove any damaged outer leaves from the cabbage and cut into wedges (8 for a small cabbage or 12 for a large one).

Coat a large baking sheet with 2 tbsp olive oil and arrange wedges in one layer drizzling or brushing another 2 tsp olive oil on them. Sprinkle with salt and pepper

Roast for 8-10 minutes or until charred underneath. Flip wedges over and roast for another 5 minutes.

While cabbage roasts, place nuts on a small dish or tray and roast them with the cabbage wedges for 5 minutes. Remove and chop then scoop into a bowl and finely grate zest of half a lemon.  Add garlic. Add 3 remaining tablespoons of oil to the walnuts, a few pinches of salt and red pepper flakes and stir to combine. Add juice of half a lemon.

The moment the cabbage wedges come out of the oven, spoon the walnut dressing over wedges.  Sprinkle it with parmesan cheese and serve.