Roasted King Cabbage with Tahini and Dukkah

Ingredients

Half a January King cabbage, chopped into 4 wedges
75g butter
2 garlic cloves, crushed
Salt
Pepper

Tahini Sauce

3/4 cup of tahini (or 171g)
Juice of 1 lemon
2 x garlic gloves, finely grated
1 x tablespoon of extra virgin olive oil
100-150ml water

Dukkah

3 x tablespoons of skin on almonds, lightly toasted
3 x tablespoons of pistachios, shelled and lightly toasted
3 x tablespoons of sesame seeds, lightly toasted
1 teaspoon ground cumin
1 teaspoon of ground coriander
1/2 teaspoon cayenne 

Method

Step 1.
Pre-heat the oven to 130c (150c fan oven) and place the cabbage on a baking tray.

Step 2.
Place the butter in a small saucepan, ideally a light coloured one so you can see when the butter changes. Heat gently until the butter melts and foams. Don’t leave it and stir and swirl the pan constantly until you notice it taking on a brown colour beneath the foam. It can burn eaily so be watchful. As soon as you notice a few brown crumbs gathering on the bottom of the pan take it off the heat - they’re the milk solids toasting. The butter should have a lovely nutty aroma.

Step 3.
Baste the wedges generously with the browned butter and add a sprinkling of salt and a good grind of black pepper and roast in the oven for 15 minutes. After that turn the wedges and baste with any butter from the baking tray. Roast for another 15 minutes.

Step 4.
Meanwhile, make the tahini sauce and then the dukkah.
Add the tahini, garlic, lemon juice and pulse in a food processor until smooth. Depending on the brand you use (we prefer a creamier one like Belazu) it will thicken once blitzed so add water, a little at a time to loosen it. It should be the consistency of salad dressing. Then stir in the extra virgin and pinch of salt and set aside.

Step 5.
For the dukkah, lightly toast the almonds and pistachios. Once lightly browned, in the same pan, toast the sesame seeds, this won’t take long so don’t let them burn. 

Step 6.
Tip them into a food processor along with the spices and pulse for a few moments. The blend should look like bread crumbs, you can leave it chunky or blitz it finer if you prefer.

Step 7.
Once the cabbage is cooked take it out of the oven and place a wedge on a plate. Drizzle over a tablespoon of tahini sauce and a generous scattering of dukkah. 
You will have some dukkah left over and it will keep well in an air tight container for a month or so. Throw it over curries, soups, eggs and any other roasted veg.