Preheat oven to 400° F. Line rimmed baking sheet with parchment. Drizzle a little avocado oil over the parchment.
Prepare the cabbage by peeling away any yellowed or dry outer leaves. Cut the cabbage in half, leaving the core intact. Cut each half into 1-inch thick wedges.
Place wedges in a large bowl of cool water and allow to soak for 3-5 minutes to remove excess dirt. Pat dry with a clean dish towel.
In a small bowl, stir together 2 teaspoon of minced garlic with 2 tablespoon avocado oil, ½ teaspoon sea salt and black pepper. Drizzle or brush the garlic oil over the cabbage, making sure some get in between the layers.
Place the baking sheet into the oven. Roast 25-30 minutes, or until toasty looking and tender. While the wedges are roasting, prepare the parsley sauce.
In a bowl, stir together lemon zest and juice with the remaining 2 tablespoon avocado oil, 1 teaspoon garlic, ½ teaspoon sea salt, red pepper flakes and paprika. Add the chopped parsley. Cover and set aside until ready to serve.
To serve, transfer the cabbage wedges to a serving platter and drizzle with some of the parsley sauce. Serve immediately.
Leaving the core intact while baking helps prevent the wedges from falling apart before you're ready to serve them.
I recommend using cannonball cabbage (the green head you typically see at the grocery store) in this recipe for the best results.
Avocado oil works great since it has a high heat point, yet you can swap with coconut oil or olive oil if needed.