• Preheat the oven to 450 F/220 C.
• Cut the cabbage stem and then cut into 4 flat cabbage steaks that are like flat round discs.

For the marinade

• Mix paprika, nutritional yeast, garlic powder, vegetable broth, olive oil and a good few dashes of salt.
  
• Place wedges in a baking sheet and brush them with the marinade.
  
• Finish adding black pepper per taste.
  
• Place the baking sheet on the oven and roast for 25-30 minutes, until golden brown and tender. Then top with panko and bake for a final 5-10 minutes. Do not flip.

For the dip

• Meanwhile, to make the dressing mix the Greek yogurt, onion powder, dried oregano, lemon juice, dijon mustard, honey, salt and nutritional yeast. Taste and add more salt if necessary.

On the side

• Place in a bowl the couscous, salt, and ¾ cup boiling hot water. Mix, put a lid on or cover, and rest for 10 minutes.
• Serve cabbage steaks with couscous and dressing. Top with chopped cashews and chopped herbs.