Perfect Roasted Cabbage Over Tahini & Tomato Puree
This dish can be an excellent vegan main dish. It's cheap, filling, easy to make and require only a few ingredients. If you do not have a hand blender you can grate the tomato on a cheese grater.
Slice the cabbage into 2 inch thick chunks and lay them in a wide pan. Add 2 cups of water. Sprinkle coarse salt and add 10 black peppercorns or ground pepper, about ½ teaspoon. Cover the pan and put over high heat. Bring to a boil then reduce the heat to medium-low and steam for 10-15 minutes.
Preheat the oven to 400°F/200°C. Remove the lead and drizzle the cabbage with olive oil (be generous about 1/4 cup) and put in the oven Uncovered! Roast for 15-20 minutes or until the cabbage is golden-brown.
Meanwhile prepare the tahini. In a medium bowl, whisk together the tahini butter, 2 tablespoons lemon juice and ¼ cup water until smooth and runny. Set aside.Puree the tomatoes with a hand blender or grate them on a cheese grater.
Plating: pour the tahini in the center of a large plate. Pour the tomato puree in the center and place the cabbage over. Sprinkle some parsley, dill or cilantro and serve.