Roasted Cabbage with Maple Tahini

-1 Preheat the oven to 400 F. 
-1 Prep the maple tahini sauce by whisking together all of the sauce ingredients except for the water in a bowl. If it's too thick, add water by the tbsp. I recommend using a whisk or immersion blender for a smoother consistency. Set aside.
-1 Rinse your cabbage and slice it into 4 quarters. Cut each quarter into smaller wedges and place them onto a sheet pan.
-1 Mix the coconut aminos, sesame oil and spices in a bowl. Brush it over each cabbage piece, and then drizzle any remaining sauce over the top.
-1 Bake for 20 minutes. Remove from the oven and brush some of the maple tahini sauce over each piece. Bake for another 10 minutes. 
-1 Once ready, transfer to your serving plate and top with the remaining maple tahini sauce, sesame seeds, chopped pistachios and fresh parsley.
-1 Leftover sauce will stay fresh in the fridge for up to 1 week.