Preheat oven to 425 degrees F. If desired, line a half sheet pan with foil for easy cleanup.
Remove and discard any wilted or tough outer leaves from the cabbage head. Cut the cabbage into 8 equal wedges.
Place the cabbage wedges in a single layer on the baking sheet. Brush them on all sides with the olive oil, letting a little bit of the oil seep between the cabbage layers. Season well with salt and pepper.
Roast for 15 minutes. Carefully flip the wedges, and continue roasting until the cabbage is browned and tender, but still has a bit of bite in the center, 10-20 minutes more. The outer leaves will crisp and get a nice char. Note that roasting times will vary by the size of the head of cabbage.
Serve with lemon wedges, and if desired, a sprinkling of crushed red pepper flakes for a little kick.
For other flavoring ideas, don't miss theVariationssection in the article above!
To cut the cabbage into wedges:
Start by cutting the cabbage in half lengthwise, slicing through the core. Then, halve each half, and finally, halve each quarter. Be sure to cut through the core with each slice so all of the wedges contain a little core. This will help them stay intact as they roast. If there's a large stem on the bottom of the cabbage, you can trim it off, but leave the core intact.