Charred Cabbage with Goat Cheese Raita and Cucumbers
['1 garlic clove, smashed', '4 oz. fresh goat cheese', '1 1/2 cups plain whole-milk Greek yogurt', '2 cups mint leaves, divided', '2 cups parsley leaves with tender stems, divided', '2 Tbsp. extra-virgin olive oil, plus more for drizzling', '2 Tbsp. fresh lemon juice, divided', 'Kosher salt', '1 medium head of purple cabbage (about 2 1/2 lb.)', '3 Persian cucumbers, thinly sliced', '1/2 cup crushed Corn Nuts', 'Aleppo-style pepper (for serving)']
Pulse garlic, goat cheese, yogurt, 1 cup mint, 1 cup parsley, 2 Tbsp. oil, and 1 Tbsp. lemon juice in a food processor until smooth and pale green. Transfer raita to a medium bowl; season with salt.
Prepare a grill for medium heat. Cut cabbage in half through core. Cut each half into 3 wedges, keeping core intact. Drizzle wedges with oil to coat and season all over with salt. Grill until deeply charred on all sides (pretty much blackened) and a paring knife easily slips through the center, 8–10 minutes per side. Transfer to a cutting board and let cool 5 minutes (this also allows the cabbage to steam and become tender on the inside). Cut each wedge in half crosswise.
Toss cucumbers, remaining 1 cup mint, remaining 1 cup parsley, and remaining 1 Tbsp. lemon juice in a medium bowl. Season salad with a big pinch of salt and toss again.
Spread raita over plates; place a few pieces of cabbage on each. Top with salad and Corn Nuts. Sprinkle with Aleppo-style pepper; drizzle with more oil.
Raita can be made 1 day ahead. Cover and chill.
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