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This hearty keto side dish is cheesy, herby, and super easy to make.

Roasted Chimi Parmesan Cabbage Steaks

We love an easy side dish that is flavorful and filling without too much fuss. Cutting the cauliflower into wedges gives it lots of surface area for caramelizing as it roasts. Our Herby Chimi packs flavor into every nook and cranny, and the parmesan rounds it all out and adds a salty, creamy note. We love when some of the parm melts and crisps into little crackers around the edges, so don’t be afraid to let some of it tumble onto the pan.

Keep the core intact when you slice the cabbage so each wedge has a piece, this will hold the leaves together so your cabbage stays put as it cooks.




Preheat your oven to 425°F


Place the cabbage on a baking sheet tray lined with a cooling rack and squeeze ½ a pouch of the Chimichurri over it. Using the back of a spoon, spread the chimichurri evenly over the cabbage and sprinkle the parmesan over it.


Roast for 20-25 minutes till the cabbage is tender but caramelized on the outside. Serve immediately

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  • Calories = 180

  • Total fat = 13g

  • Total carbohydrates = 10g

  • Fiber = 3g

  • Protein = 6g

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