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Dinner recipe · from the recipe book

Roasted Cabbage and Cauliflower with Garlic Yogurt

Charred cabbage wedges and cumin-roasted cauliflower with crisp white beans, sweet red pepper and a tangy garlic-dill yogurt sauce, finished with toasted walnuts.

Roasted Cabbage and Cauliflower with Garlic Yogurt

Ingredients

  • 8½ cups shredded600 gGreen cabbagecut into 8 wedges, core left on
  • 4¼ cups florets450 gCauliflowercut into small florets
  • 2 medium240 gRed bell peppercut into strips
  • 2 cups354 gGreat northern or cannellini beans, canned, drained and rinsedpatted dry
  • 3½ tbsp45 gOlive oil
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • 2 containers (6 oz)300 gPlain Greek yogurt, nonfat
  • 2 tbsp30 gLemon juice
  • 2 cloves6 gGarlicfinely grated
  • 1 cup sprigs8 gFresh dillchopped
  • ½ cup chopped50 gWalnutsroughly chopped
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. Prepare the vegetables: cut the cabbage into wedges, the cauliflower into florets and the bell pepper into strips. Pat the beans dry.
  3. In a small bowl, stir together the cumin, paprika, black pepper and 4 g of the salt to make the spice mix.
  4. Arrange the cabbage wedges on one pan, brush them with one third of the olive oil and sprinkle with half the spice mix.
  5. On the second pan, toss the cauliflower, bell pepper and beans with the remaining two thirds of the olive oil and the remaining half of the spice mix, then spread out.
  6. Roast both pans for 25 to 30 minutes, flipping the cabbage once, until the cabbage edges are charred and the cauliflower is tender and browned.
  7. While the vegetables roast, toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant, then set aside.
  8. Make the dressing: whisk the Greek yogurt, lemon juice, garlic, dill and the remaining 1 g of salt until smooth.
  9. Spread the yogurt dressing across a platter, set the warm cabbage wedges on top, then pile on the cauliflower, bell pepper and beans.
  10. Scatter the toasted walnuts and parsley over the salad and serve warm.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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