Roasted Slaw with Roasted Garlic Lemon Dressing (Gluten-free, Vegan / Plant-based)

Ingredients

• 1 small bulb fresh garlic (roasted)
• 3 tablespoons olive oil (divided)
• 1/2 head green cabbage (core removed and cabbage shredded)
• 15 oz. can whole kernel corn or fresh (drained and dried, blot with towel or paper towels)
• 1/2 head red cabbage (core removed and cabbage shredded)
• 2/3 cup carrot (grated)
• 2 tablespoons avocado oil (olive oil may be substituted)
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon sea salt, finely ground (add up to 1/4 teaspoon more, according to taste)
• 1/8 teaspoon cayenne

Instructions

• 1) *Roasting Garlic* Preheat oven to 400 degrees Fahrenheit. I use my toaster oven for roasting garlic but a regular oven can be used too. Slice off top of garlic bulb to remove the tips of all garlic cloves (approx. 1/5 of bulb). Slowly drizzle about 1 tablespoon olive oil onto remaining 4/5 of garlic bulb so that olive oil sinks into the cloves. More olive oil can be used if garlic still appears dry. Tightly wrap olive oil soaked garlic bulb in aluminum foil to prevent drying out when roasting. Place on baking sheet and roast for 30 minutes. Remove from oven and open. Allow to cool enough to handle with bare hands.
• 2) Preheat oven to broil. In a large bowl combine shredded green cabbage and dried corn. Mix well with remaining two tablespoons olive oil. Spread mixture on large baking sheet, sprinkle with salt and black pepper, and broil on upper rack for about 3 minutes (tips should start to brown). Using a metal spatula, carefully turn mixture over on baking sheet and return to broil for five additional minutes or until tips of cabbage are a darker brown color (see pictures in post). Remove from oven and set aside to cool. (caution: watch out for popping corn).
• 3) Place shredded red cabbage and carrot in a large mixing bowl and set aside. Using a blender or mini food processor (you may need to mash garlic and whisk dressing by hand if blades are not close enough to bottom of appliance), mix together four or five cloves of roasted garlic (depending on size and taste preference), avocado oil, lemon juice, sea salt and cayenne pepper. Mix well.
• 4) Add cooled green cabbage and corn to bowl with red cabbage and carrot. Pour on garlic and lemon dressing and gently mix well with wooden spoon. Serve warm or cold.

Notes