Preheat your oven to 500 degrees while you mix up a dressing of extra-virgin olive oil, two minced garlic cloves and the juice and zest from half a lemon.
Cut a small- to medium-size cabbage into eight equal wedges, core and all. Coat a nonstick or parchment-lined baking sheet with some olive oil and then space the wedges out evenly. Brush the exposed surfaces with some olive oil and salt and pepper liberally. Roast until you start to see some char on the edges, approximately 10 minutes.
Flip the cabbage wedges onto the other side, roast for another five minutes and then remove and lightly cover with some freshly grated parmesan. Roast for another few minutes and drizzle with the dressing before serving.