Add the cabbage quarters to a large baking tray. Brush them really well with olive oil, season with salt and pepper. Roast in the oven at 180 degrees celsius for 50 mins until the cabbage is soft but still a little crunchy on the outside.
Add the walnuts to a small baking tray and toast for 10 mins until slightly golden.
Make the yogurt sauce by mixing the coconut yogurt, tahini and crushed garlic together until all smooth.
Make the dressing by adding olive oil, balsamic vinegar, maple syrup, mustard and salt and pepper to a jar and mixing until well combined.
To assemble the dish, spread the coconut sauce on a plate and add on top the roasted cabbage, sprinkle with the toasted walnuts, parsley and drizzle with the balsamic dressing - Enjoy!
