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Charred Cabbage and Broccolini with Lemony Roasted-Garlic Tahini Sauce

photography Teresa Rafidi


1 head garlic, roasted (bake in aluminum foil at 400°F for 30-40 minutes or until browned and soft)
Juice of ½ lemon
1 cup tahini
3-ish Tablespoons water
1 medium head green cabbage
½ pound broccolini (about 15 stems)
Olive oil
Big pinch salt


Whisk roasted garlic into the lemon juice until smooth. Add tahini and salt, stir to combine. Use water to thin the sauce to your desired texture. Set aside.

Cut cabbage into wedges and remove the rough ends of the broccolini stems. Toss with olive oil and salt. Grill over high heat until char marks are visible.

Remove from grill and cut as desired. (We’ve served whole, julienned, large-diced, etcetera, and it is delicious all ways!)

Drizzle the sauce on a plate, then pile your vegetables on top.

Optional: Sprinkle red pepper or Fresno chili for a pop of color, flavor, and texture.

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Jordan Swim is chef and owner of Vestals Foods and Food Creates Community, Dallas.

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