Roasted Cabbage Steaks with Indian Spices

1.Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper for easy cleanup.

2.Remove any loose or damaged outer leaves from the cabbage. Trim a small slice off the bottom to create a stable base, but keep the core intact.

3.Carefully slice the cabbage into 2 cm (3/4-inch) thick 'steaks' or rounds. You should get about 4-6 steaks, depending on the size of the cabbage. Keep the core intact in each slice to hold the leaves together.

4.In a small bowl, combine the olive oil, ground cumin, ground coriander, turmeric powder, garam masala, cayenne pepper (if using), salt, and black pepper. Mix well to form a paste.

5.Arrange the cabbage steaks in a single layer on the prepared baking sheet. Using a pastry brush or your fingers, generously spread the spice mixture evenly over both sides of each cabbage steak.

6.Roast for 20-25 minutes, then carefully flip the cabbage steaks. Continue to roast for another 15-20 minutes, or until the edges are tender-crisp and slightly caramelized, and the cabbage is cooked through but still holds its shape.

7.Remove from the oven. Garnish with fresh chopped cilantro, if desired, and serve immediately.