Roasted Cabbage Wedges with Garlicky White Bean Purée, Creamy Mushroom Barley, and Parsley Green Oil

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the 4 cabbage wedges on a baking tray. Toss them with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper, the smoked paprika, and 1/2 teaspoon dried thyme, making sure the cut sides are well coated.

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   2. Roast the cabbage for 35 to 40 minutes at 220 °C / 425 °F, carefully turning halfway through, until tender inside and deeply browned on the edges.

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   3. Meanwhile, make the barley. Heat 1 tablespoon olive oil in a saucepan over medium heat. Add the shallot and cook for 2 to 3 minutes. Stir in 1 minced garlic clove and cook for 30 seconds.

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   4. Add the cremini mushrooms, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the remaining 1/2 teaspoon dried thyme. Cook for 6 to 8 minutes until the mushrooms release their moisture and brown.

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   5. Add the pearled barley and toast for 1 minute. Pour in 480 ml / 2 cups vegetable broth, bring to a boil, lower the heat, partially cover, and cook for 25 to 30 minutes, stirring once or twice, until the barley is tender and creamy. If needed, add a splash of the available water or a little extra broth during cooking.

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   6. Remove the barley from the heat and stir in 1 tablespoon nutritional yeast, 1 teaspoon lemon juice, and 1 tablespoon olive oil. Adjust salt and pepper.

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   7. For the purée, place the white beans, the remaining 3 garlic cloves, 240 ml / 1 cup vegetable broth, 1 tablespoon olive oil, 1 tablespoon nutritional yeast, the zest of half the lemon, 1 tablespoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a saucepan. Cook over medium heat for 8 to 10 minutes, until the garlic is tender.

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   8. Blend the beans until smooth. If the purée is too thick, add 1 to 2 tablespoons water until silky.

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   9. Make the green oil by blending the parsley with 2 tablespoons olive oil, 3 tablespoons water, a pinch of salt, and the remaining lemon zest until you have a light, bright green sauce.

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    10. To serve, spread a layer of white bean purée on each plate, add a portion of creamy mushroom barley, and place a roasted cabbage wedge on top or alongside. Finish with the parsley green oil and extra black pepper if desired.