Preheat: Set your oven to 425°F. (If grilling, see notes)

Prepare a Baking Sheet: Line a baking sheet with parchment paper or lightly spray with cooking spray. Set aside.

Measure Ingredients: Measure and set aside all ingredients to have them ready for use.

Prepare the Cabbage: Remove the loose outer leaves from the cabbage. Cut off the bottom core and place the cabbage flat end down on your cutting board.

Slice into Steaks: Slice from top to bottom into inch thick slices, keeping them uniform in size. Keep a bit of the core attached to each steak to help them hold together.

Arrange on Your Baking Sheet: Place the cabbage steaks on the prepared baking sheet, spacing them evenly. Use additional sheets if necessary to avoid overcrowding.

Make the Olive Oil Mixture: In a small bowl, combine 2 tablespoon of olive oil with maple syrup, Himalayan salt, paprika, cayenne, and pepper.

Brush with the Olive Oil Mixture: Brush the cabbage steaks with the olive oil mixture, making sure all areas are well covered.

Roast the Cabbage: Transfer to the oven and roast for 15 minutes.

Prepare the Garlic-Oil Mixture: While the steaks roast, prepare the garlic-oil mixture. Combine minced garlic with the remaining 1 tablespoon of extra-virgin olive oil.

Add the Garlic Mixture: After 15 minutes, remove the baking sheet from the oven and carefully brush the garlic-oil mixture onto the steaks.

Continue Roasting: Return the steaks to the oven and roast for an additional 15 minutes. Check the steaks 5 minutes before completion to ensure they don't overcook. Aim for tender insides with crispy edges.

Serve: Serve hot, optionally garnished with fresh herbs and/or lemon zest for added flavor. Enjoy!