Roasted Red Cabbage Wedges with Thyme Cannellini Cream, Balsamic-Glazed Pears and Oat Walnut Crumble

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the 4 red cabbage wedges on a baking tray. Toss them with 2 tablespoons (30 ml) olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the smoked paprika, making sure they are well coated.

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   2. Roast the cabbage for 30 to 35 minutes at 220 °C / 425 °F, rotating the tray halfway through, until the edges are charred and the centers are tender.

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   3. Meanwhile, make the cream. In a small saucepan over medium heat, warm 1 tablespoon (15 ml) olive oil. Add 2 minced garlic cloves and half of the fresh thyme. Cook for 30 to 45 seconds without browning.

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   4. Add the cannellini beans, hot vegetable broth, lemon juice, nutritional yeast, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Simmer gently for 5 minutes.

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   5. Blend the bean mixture until smooth and silky. If needed, add 1 to 2 extra tablespoons of hot water to adjust the texture. Keep the cream warm over very low heat.

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   6. For the crumble, heat a small skillet over medium heat. Add the rolled oats, walnuts, 1 grated garlic clove, the remaining thyme, a pinch of salt, and a pinch of black pepper. Toast for 3 to 4 minutes, stirring, until the oats smell nutty and the walnuts are crisp.

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   7. In another skillet, cook the pear wedges with the balsamic vinegar and maple syrup over medium heat for 4 to 5 minutes, stirring gently, until the pear is glossy, just tender, and lightly glazed.

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   8. To serve, spread the cannellini cream onto the plates. Place one roasted red cabbage wedge on top of each portion, add the glazed pears, and finish with the oat and walnut crumble.

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   9. Sprinkle the fresh parsley over the top and serve immediately while hot.