Tahini Smothered Charred Cabbage

Serves 4

Ingredients

1 medium head of green cabbage, about 2 lb.

3 T. avocado oil

1/4 c. extra-virgin olive oil; plus more for drizzling (optional)

Kosher salt

1 garlic clove, finely grated

1/3 c. tahini

1 t. honey or agave nectar

1/2 t. ground cumin

1 lemon

1/2 c. coarsely chopped dill

1 T.  toasted black or white sesame seeds

Directions

1. Prepare grill for medium-high heat, or heat a large cast-iron skillet over medium-high. Cut cabbage in half through core. Cut each half into 3 wedges, keeping core intact. Drizzle with 3 T. avocado oil and rub to coat. Season all over with salt. 

2. Grill cabbage until deeply charred on cut sides and a paring knife slides easily through center, about 6-8 min. per side. Transfer to a cutting board and let cool 5 min. Cabbage will soften further during this time. Cut some wedges in half crosswise; leave the rest whole. 

3. Combine garlic, tahini, honey, cumin, and 1/4 c. olive oil in a medium bowl. Finely grate zest from lemon into bowl, then juice lemon and add juice to bowl. Add a pinch of salt and whisk until smooth. Add 3-4 T. cold water and continue whisking. Sauce should be creamy and pourable. 

4. Arrange cabbage wedges on a platter and spoon tahini sauce over. Scatter dill over cabbage, then sprinkle with sesame seeds. Drizzle olive oil over everything to finish.