Set the oven's temperature to 425°F, or 220°C. Use parchment paper to line a large baking sheet.

Cut off any loose outer leaves before slicing the cabbage. Slice the cabbage into thick ¾–1-inch round steaks after placing it on a chopping board.

Arrange: On the baking sheet that has been prepared, arrange the cabbage steaks in a single layer.

Season: Lightly coat both sides with olive oil. Add salt, black pepper, paprika, and garlic powder.

Roast: Roast for 18 to 20 minutes, or until the cabbage is starting to soften and the edges are caramelised and browned.

Add cheese: Take the baking sheet out of the oven and equally cover each cabbage steak with shredded cheddar or mozzarella.

Melt the cheese by going back to the oven and baking it for a further four to five minutes, or until it is melted, bubbling, and slightly brown.

Broil for one to two minutes, keeping a close eye on everything, for more golden cheese and crispy edges.

Garnish: Take out of the oven and add a little black pepper and fresh parsley.

Serve the cabbage steaks heated after letting them rest for two to three minutes.