ROAST CABBAGE WITH PECORINO


This is the first time I cooked this recipe and it is amazing!! We had leftovers and served warmed the following day for lunch with family members and they all wanted the recipe. It is just a very different way to eat cabbage and it is scrumptious. From Ottolenghi's cookbook 'Simple'.

INGREDIENTS
120ml olive oil
2 lemons: finely grate the zest to get 2 Tbsp + 1 Tbsp lemon juice
2 garlic cloves, crushed
1 cabbage (sweetheart, pointed cabbage or other), cut lengthways into eighths
a small handful of parsley or tarragon leaves, roughly chopped
30g of pecorino or parmesan cheese, shaved
salt and black pepper


METHOD:
Preheat oven to 220°C.
In a small bowl or jar, whisk together the oil, lemon zest, garlic, 1/4 tsp salt and a good grind of pepper. Set aside 2 Tbsp.


Arrange the cabbage on a parchment-lined tray and brush with the oil mixture.


Roast for 20-25 minutes, until the edges are crisp and golden-brown.


Transfer the cabbage to a platter and set aside for 5-10 minutes or so, to cool slightly.
Add the lemon juice to the remaining 2 Tbsp of oil mixture and drizzle evenly over the cabbage pieces.
Scatter over the parsley and pecorino and add a good grind of pepper. Serve.


This is served at room temperature so that the pecorino keeps its texture and flavour. It's perfect as a side dish for roast chicken or vegetables or even mash potatoes. I served it with curried egg and cauliflower salad and it make a perfect vegetarian dish. 

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