Cheesy Roasted Cabbage with Horseradish & Coriander- Almond chimichurri
This takes the humble cabbage to the next level with crispy, cheesy goodness, a bold horseradish kick, and a zesty herb- almond chimichurri that adds brightness and crunch. It’s the perfect dish to impress guests or to treat yourself with something packed with flavor and texture.
Recipe:
Servings: 4-6
Total time: 50 minutes
Ingredients
For the Cabbage:
• 1 medium cone-shaped cabbage, cut into wedges
• 2 tbsp olive oil
• Salt & pepper, to taste
• ¼ cup Parmesan (for sprinkling)
For the Cheese Sauce:
• 1 cup A2 milk (or milk of choice)
• 1 tbsp butter
• 1 tbsp arrowroot or cornstarch (for thickening)
• ⅓ cup horseradish cheese, grated
• ⅓ cup Parmesan, grated
• ⅓ cup Gouda, grated
• 1 tsp whole grain mustard
• 1 tsp toasted coriander seeds (divided)
• 1 clove garlic, minced
• ½ tsp Espelette pepper (or chili flakes)
• Salt & pepper, to taste
For the Herb-Almond Sauce (Chimichurri):
• ½ cup parsley, chopped
• 2 scallions, thinly sliced
• 2 tbsp dill, chopped
• Zest & juice of 1 lemon
• 1 garlic clove, grated
• ¼ cup roasted almonds, chopped
• ¼ tsp toasted coriander seeds
• ¼ cup olive oil
• Salt & pepper, to taste
instructions
1. Roast the Cabbage:
• Preheat the oven to 400°F (200°C).
• Toss cabbage wedges with olive oil, salt, and pepper.
• Place them cut side down on a baking sheet and roast for 20–25 minutes until golden and tender.
• Sprinkle with Parmesan and roast for an additional 5 minutes to get a crispy, cheesy crust.
2. Prepare the Cheese Sauce:
• In a saucepan, melt the butter over medium heat.
• Add the minced garlic and half of the toasted coriander seeds, sautéing until fragrant.
• Whisk in the arrowroot (or cornstarch) to create a roux.
• Gradually add the milk, whisking constantly until thickened and smooth.
• Stir in the horseradish cheese, Parmesan, Gouda, mustard, Espelette pepper, salt, and pepper. Simmer until creamy and well combined.
3. Assemble & Bake:
• In a baking dish, spread a layer of the cheese sauce.
• Arrange the roasted cabbage wedges on top.
• Drizzle with more cheese sauce and bake at 450°F (230°C) for 10–15 minutes, until bubbly and golden.
4. Make the Herb-Almond Sauce (Chimichurri):
• In a bowl, combine the parsley, scallions, dill, lemon zest, lemon juice, grated garlic, chopped almonds, and the remaining coriander seeds.
• Stir in the olive oil, season with salt and pepper, and let it sit for about 10 minutes to allow the flavors to meld.
5. Serve:
• Drizzle the herb-almond chimichurri generously over the cheesy cabbage.
• Serve hot and enjoy the perfect combination of crispy, cheesy, tangy, and fresh flavors.
This dish is crispy, cheesy, and packed with bold flavors- the roasted cabbage brings caramelized sweetness, the horseradish adds a sharp punch, and the chimichurri gives it a fresh, zesty finish. Whether as a side dish or a main course, it’s a showstopper that will convert even the biggest cabbage skeptics.
