Roasted Cabbage Wedges with Caesar Dressing

This delicious twist on a Caesar salad features cabbage in place of romaine lettuce. Roasting the cabbage brings out its natural sweetness, which pairs nicely with the umami-forward dressing. Keeping the wedges whole makes for a stunning presentation, but you can also chop the wedges if desired. Brushing the cabbage with a lemon-garlic oil ensures each crevice is bursting with flavor.

Ingredients

  • 1 small head green cabbage (2- to 2½-lb.)
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons salt-free garlic-and-herb seasoning
  • 2 teaspoons grated lemon zest
  • 1 1/2 teaspoons dijon mustard, divided
  • 1/2 cup grated parmesan cheese, divided
  • 1/3 cup whole-milk plain strained (greek-style) yogurt
  • 1/3 cup mayonnaise
  • 1 tablespoon water
  • 2 teaspoons lower-sodium worcestershire sauce
  • 1 teaspoon anchovy paste
  • 1 teaspoon grated garlic
  • 1 teaspoon lemon juice
  • 1/2 cup seasoned croutons, finely crushed
  • fresh oregano leaves for garnish (optional)

Directions

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