Go Back
Roasted Point Cabbage with Scallion Salsa (Gluten, Grain Free & Low Carb) On a Plate with asparagus and parmesan cheese shown from front
Print Pin

Roasted Point Cabbage with Scallion Salsa (Vegetarian, Gluten, Grain Free & Low Carb)

This is a light and fresh dish that is perfect to serve as a main course or to include in a sharing dinner
Course Main Course, Main Dish, Side Dish
Cuisine All around
Keyword Gluten-Free, Grain Free, Low Carb, vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2

Ingredients

  • 1 Point cabbage cut into wedges
  • 6 Asparagus
  • 4-6 tbsp Charred Scallion Salsa (check recipes above)
  • Parmesan cheese, to taste shaved
  • Sea salt, to taste
  • Olive oil
  • 1/2-1 Lemon juiced

Instructions

  • Preheat the oven to 200 degrees Celcius.
  • Cut the point cabbage into four wedges. Keep the borrom stem since it will hold the cabbage together, and it will be good to eat when baked. Add olive oil (if prefered, I did not use it) and season with sea salt. Bake in the oven for 20-25 minutes.
  • When about five minutes remain of the cooking time for the point cabbae preheat a nonstick pan over medium heat.
  • When the pan it hot remove them bottom dry part from the asparagus and fry in the pan (with some olive oil if desired) just until golden brown and a bit softened. It should still hold some crunch and not be fully cooked though.
  • Place two point cabbage wedges on each plate. Add asparagus on top and top with scallion salsa and shaved parmesan cheese. Squeeze some lemon juice on top if desired.