Roasted Cabbage with Garlic Polenta, Lemony White Beans and Parsley Caper Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cabbage wedges on a large sheet pan. Mix 3 tablespoons (45 ml) olive oil with 1 teaspoon salt, 1/2 teaspoon black pepper, and the smoked paprika. Brush or spoon this mixture over both sides of the cabbage.

2. 2

   Roast the cabbage for 20 minutes at 220 °C / 425 °F. Carefully turn the wedges and roast for 15 minutes more, until the edges are browned and the centers are tender.

3. 3

   Meanwhile, make the polenta. In a medium saucepan, bring 4 cups / 960 ml water, the almond milk, 1/2 teaspoon salt, and 2 grated garlic cloves to a boil. Reduce the heat.

4. 4

   Slowly rain in the polenta, whisking constantly to prevent lumps. Cook over low heat for 5 to 7 minutes, stirring often, until thick and creamy. Stir in the nutritional yeast and 1 tablespoon (15 ml) olive oil. Adjust with salt and pepper, cover, and keep warm.

5. 5

   Heat 1 tablespoon (15 ml) olive oil in a skillet over medium heat. Add the 3 sliced garlic cloves and cook for 30 seconds, without letting them burn. Add the white beans, 2 tablespoons (30 ml) lemon juice, half of the lemon zest, 1/2 teaspoon salt, and a few grinds of black pepper. Cook for 3 to 4 minutes, stirring gently, until the beans are hot and well seasoned.

6. 6

   In a small bowl, mix the parsley, capers, white wine vinegar, 2 tablespoons (30 ml) olive oil, the remaining 2 tablespoons (30 ml) lemon juice, the rest of the lemon zest, and the red pepper flakes if using.

7. 7

   To serve, spread the hot polenta onto plates. Top or side with the white beans and roasted cabbage wedges. Finish with the parsley-caper sauce over the cabbage and beans. Serve immediately.