Roasted Cabbage on Ginger Cream Cheese with Za'atar Crumble

Preheat the oven to 200°C (400°F).

Cut a half head of cabbage in half again to get a quarter. Brush the cut side and exterior of the cabbage with olive oil, and season lightly with salt and pepper.

Place the cabbage on a baking sheet, cut side up. Roast in the oven for about 25–30 minutes until the edges are golden and lightly caramelized, and the center is tender.

While the cabbage is roasting, combine the breadcrumbs, chopped pine nuts (or pistachios), za'atar, and a pinch of salt in a small bowl. Toast this mixture lightly in a dry skillet for 1–2 minutes until aromatic.

In a blender or bowl, combine the cream cheese, Greek yogurt, grated ginger, and lemon juice. Whip until smooth.

Spread the ginger and cream cheese bed onto a plate using a spoon. Place the roasted cabbage piece on top, cut side up. Generously sprinkle with the za'atar and nut crumble.