Tex-Mex Roasted

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Off-white Section Separator – Preheat oven to 425℉. Line a sheet pan with parchment paper or lightly grease with oil. – Peel off the first couple of outer leaves from the cabbage. Trim the end (root) then stand the cabbage up on the flat end and cut into 1/2 to 3/4 inch rounds. Place the cabbage “steaks” onto the baking sheet. Brush or rub both sides of the cabbage steaks with oil. Rounded Banner With Dots Learn more

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Off-white Section Separator – In a small bowl, mix the salt and spices together then sprinkle both sides of the cabbage generously with the seasoning. – Roast cabbage until golden brown and crispy around the edges, about 20 minutes. Rounded Banner With Dots Learn more

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Off-white Section Separator – Add avocado flesh, lime juice, garlic powder, salt, cilantro, olive oil, and 1/3 cup of water to a blender. Rounded Banner With Dots Learn more

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Off-white Section Separator – Blend until smooth. If you want a thinner sauce, add additional water. Taste and add more lime juice and salt as needed. Rounded Banner With Dots Learn more

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Off-white Section Separator – Serve warm with a squeeze of fresh lime, avocado sauce, and desired toppings. Rounded Banner With Dots Learn more

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Tex-Mex Roasted

Cabbage Steaks

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These roasted cabbage steaks are a delicious, easy, and flavorful veggie side dish! Seasoned with tex-mex spices and drizzled with a quick avocado lime sauce, these cabbage steaks are done in about 20 minutes and will have your tastebuds singing!

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