Charred Cabbage with Tahini Dressing

I made a lot of dishes for Purim, but most of them were as easy as this one.  This was the last, and went in while baking the stuffed onions.  It's technically a cooked salad.  If you want to serve it as a proper vegetable side, I would double this and give everyone a quarter cabbage.  Or just buy a bigger one.

I forget where I first saw this idea, probably Rainbow Plant Life.  I couldn't find it again, so the dressing and seasonings are my own.  In a highly seasoned meal, this was a nice, mellow flavor.

1/2 small (1 lb) cabbage
2 Tb olive oil
celery salt, pepper, and paprika to taste
*2 Tb tahini
*2 Tb lemon juice
1/2 tsp garlic powder
2 Tb hot water
pinch of salt

1.  Remove the outer leaves of the cabbage, cut it in half through the core, and store the other half for another use within a few days.

2.  Preheat oven to 375º and line a baking sheet with parchment paper.  Cut the cabbage in half again through the core, and once more to get 1/8 wedges.

3.  Lay the wedges on their sides on the baking sheet.  Drizzle with some oil, then sprinkle with salt, pepper, and paprika.  Rub it in, flip the wedges, and repeat on the other side.

4.  Roast 20 minutes, flip, and roast again until the surface of the cabbage is browned and a fork easily pierces the core.

5.  While the cabbage is roasting, whisk together the tahini, lemon juice, garlic powder, salt, and hot water until smooth.  Drizzle in a bit of olive oil if desired.

6.  To serve, carefully transfer the wedges to a serving plate so they don't fall apart.  Drizzle with the tahini dressing, then serve any remaining on the side.  Best served hot or warm.

Difficulty rating  π