Don’t overcrowd your baking sheet when roasting the cabbage. Giving the cabbage rounds enough space ensures they roast and caramelize properly instead of steaming.

Ensure your oven is fully preheated before the cabbage goes in. The hot oven is key to developing those delicious browned edges.

The roasting time can vary slightly depending on your oven and the thickness of your cabbage rounds. Check for tenderness with a fork. It should be easily pierced but still hold its shape.

The silken tofu can absorb liquid differently, so start with the recommended water amount for the dressing and add more only if needed. It’s easier to thin a dressing than to thicken it!

Don’t be shy with the salt and pepper on the cabbage before roasting, and always taste and adjust your dressing seasoning before serving.

The dressing can be made a day or two in advance and stored in an airtight container in the refrigerator. You may need to whisk in a little water to loosen it up before serving.

Roasted cabbage is best enjoyed fresh, as it can lose some of its tenderness and crisp edges upon reheating. However, you can roast it a few hours ahead and let it sit at room temperature before dressing.