Roasted Cabbage Steaks With Crispy Chickpeas and Herby Croutons

1 3/4 tsp. freshly ground black pepper, divided1/2 cup plus 1 Tbsp. extra-virgin olive oil, divided; plus more for drizzling2 garlic cloves, finely grated, divided1/2 cup vegan or regular mayonnaisePreheat oven to 425°F. Slice 1 cabbage into 1"-thick steaks. Cut the second cabbage in half . Arrange on a large rimmed baking sheet and drizzle with oil. Turn steaks and halves and drizzle second sides with oil; season with 1 tsp. salt and 1/2 tsp. pepper.

Meanwhile, place chickpeas on another rimmed baking sheet and pat dry with a clean towel. Add cumin, 1/4 cup oil, 1 tsp. coriander, 1/2 tsp. salt, and 1/2 tsp. pepper and toss to combine. Roast, stirring once halfway through, until golden and crisp, 20–25 minutes. Transfer to a medium bowl and set aside; reserve baking sheet .

Tear bread into bite-size chunks. Whisk 1/4 cup oil, 1 grated garlic clove, 1 tsp. mustard, 2 Tbsp. chopped parsley, 1/2 tsp. salt, 1/4 tsp. pepper, and remaining 1/4 tsp. coriander in a large bowl to combine. Add torn bread and toss well to coat. As soon as chickpeas are done roasting, transfer bread to reserved baking sheet and roast until golden and crispy, 10–12 minutes.

Whisk mayonnaise, lemon juice, and remaining grated garlic, 1 Tbsp. oil, 1 tsp. mustard, and 1/2 tsp. pepper in a small bowl. Taste and season with salt if needed. Smear mayonnaise sauce on plates and top with cabbage steaks. Top cabbage with chickpeas and croutons. Drizzle with more mayonnaise sauce, thinning with lemon juice or water if needed to make it pourable. Top with parsley leaves.

hettymckinnon JabberBrocky and I love this dish! We’ve got a cabbage for it right now!

hettymckinnon This recipe matches the content of my pantry to a t. Yum.

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