Thursday, March 29, 2012

chili garlic roasted cabbage

Cabbage is like, dirt cheap. As such, it has become a staple in my fridge. 

Typically, all I do is chop up a head (remember, we're talking cabbage here) and throw it into the wok with a little butter. As tasty as that is (and it is - imagine all the buttery caramelized bits at the bottom! Yum), I decided to try something new. Roasting is a good way to go for any veggie, and it seems cabbage is no different from the rest. Serve this with a little curry aioli and you're good to go!

Chili Garlic Roasted Cabbage with Tikka Masala Aioli

1 head cabbage
chili powder
2-3 cloves garlic, minced

1/2 cup mayonnaise
1 tablespoon tikka paste

Preheat oven to 400*. Cut cabbage into 4-6 wedges. Arrange on a large baking sheet, drizzle with olive oil, and sprinkle with chili powder and garlic. Roast 40-45 minutes. For the dip, stir together mayo and tikka paste. Serve hot (the cabbage, not the mayo, duh).

It's Recipe Madness! Check out these blogs for more daily food updates all this month!
The Cheesefries Stand Alone
Food Feminism Life
Life's Little Epiphanies

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