Roasting cabbage at high heat brings out its sweet, nutty flavors. This dish combines lightly charred exterior with a soft interior, topped with crispy Parmesan, making it a delightful side. Serve simply with parsley and lemon wedges.
1: Preheat oven to 425°F and line a baking sheet with parchment paper. Set aside.
2: Cut the head of cabbage in half and then into 8 wedges, keeping the core intact.
3: Place the cabbage wedges on the baking sheet and drizzle with olive oil.
4: Season each wedge with salt, pepper, smoked paprika, garlic powder, and chili flakes.
5: Bake for about 20 minutes, then remove from oven and flip them over.
6: Sprinkle each wedge with grated parmesan cheese.
7: Return to the oven and bake for 15 minutes more until the outer leaves are crispy and the inner leaves are tender.
8: Put the wedges on a platter, sprinkle with chopped parsley, and serve with lemon wedges.
