ROASTED CABBAGE SALAD WITH PISTACHIO-PARMESAN CRUNCH

1. Preheat the oven to 425°F. 2. Add the chopped cabbage to a large sheet pan. Add the oil, salt, garlic powder and paprika and toss to combine. Place in the oven for 15 minutes, then toss the cabbage and place back in the oven for about another 15 minutes. 3. While the cabbage roasts, make the crunch. Add the pistachios, Parmesan, parsley, lemon zest, salt and pepper to a medium bowl and mix to combine. 4. Toss the cabbage with the lemon juice, then plate it. Top with the crunch and a drizzle of honey, if desired.