*As seen in our Botanica at Home: Vinaigrettes video*A piquant; smoky little number that harnesses the power of pimentón -- Spanish sweet smoked paprika. Use it to dress roasted veg (in this case; purple cabbage); seafood (we love it on grilled prawns) and more. A tip on the cabbage: make sure it's roasted hard! You want plenty of delicious caramelized bits on the exterior.

• 1/4 cup freshly squeezed orange juice + zest
• 1/4 cup freshly squeezed lemon juice + zest
• 1 teaspoon cumin seeds, toasted and ground
• 1 teaspoon pimentón dulce (Spanish sweet smoked paprika)
• 1 garlic clove, finely minced
• 1 1/4 cups extra-virgin olive oil
• sea salt

• 1 head purple cabbage (use green if that's all you can find!)
• Extra-virgin olive oil
• Kosher salt
• flaky salt
• Cilantro, for garnish

Make the vinaigrette: In a small bowl; combine the orange and lemon juices and zests; spices and garlic and stir well. Slowly stream in the olive oil until emulsified and glossy. Season with salt to taste.Make the cabbage: Preheat your oven to 425 F. Cut your cabbage into 1" thick wedges; keeping the core intact. Place the cabbage on a baking sheet and toss liberally with olive oil and Kosher salt; being sure to coat both sides of the cabbage. Roast for 15 minutes; then flip the cabbage and roast for roughly 10 minutes more. You're looking for the cabbage to be nicely caramelized.To serve; arrange the cabbage on a platter. Drizzle the spiced vinaigrette liberally atop; add a sprinkle of Maldon; a few sprigs of cilantro and enjoy!