Bloomin’ Cabbage Wedges

Preheat the oven to 425 degrees F (220 degrees C) with a rack in middle position. Line a baking sheet with parchment.

Use a large sharp knife to slice cabbage into 8 wedges, about 3/4 of the way down the center of the cabbage, keeping the root end intact. Slice each wedge in half to create 16 wedges, being careful not to cut through the bottom of the cabbage.

Place cut cabbage in a large microwave-safe bowl. Cover with plastic wrap. Microwave on high for 5 minutes. Let sit until cool enough to handle, about 10 minutes.

In a large bowl, whisk milk and eggs together until combined. Set aside. In another large bowl, whisk together flour, garlic powder, onion powder, pepper, paprika, and 3/4 teaspoon of the salt until combined. Set aside.

Keeping the cabbage in the bowl, gently spread the wedges apart. Pour the egg mixture over the cabbage, making sure it gets into all the crevices. Carefully transfer the cabbage to the bowl with the flour mixture. Using your hands, sprinkle and coat the cabbage evenly, separating the petals to get flour between the layers.

Transfer cabbage back into the empty bowl that was originally used to hold the egg mixture. Pour the egg mixture over it again, ensuring all areas are coated and no dry flour remains. Return the cabbage to the bowl with the flour mixture and repeat the coating process, separating the petals and sprinkling flour between the layers.

Transfer cabbage to the prepared baking sheet. Sprinkle evenly with remaining 3/4 teaspoon salt. Spray generously with cooking spray.

Bake in the preheated oven until browned and crispy, 35 to 40 minutes, tenting with foil halfway through.

Meanwhile, for dipping sauce, stir together mayonnaise, horseradish sauce, ketchup, paprika, salt, dried oregano, cayenne pepper, and black pepper in a small bowl. Chill until Bloomin’ Cabbage Wedges are ready.

Remove cabbage from the oven and transfer to a large platter. Serve with Dipping Sauce.