I never really loved cabbage, nor did I ever really think to roast it until I saw @wiseeats' post, which changed my relationship with cabbage forever!!! This cabbage is absolutely delicious!!!
There are a few things I learned from this recipe:
I quickly realized (after failing once) that drying the cabbage to the bone before attempting to roast it is the key to browning success!
Wiseeats explains to keep a piece of the core of the cabbage in each wedge. The first time I tried this recipe, I didn't do this, and I ended up with a roasted cabbage salad. It was fine and still good, but not as gorgeous, nor as much fun to slice into as are the wedges.
Heating up my cast iron pan in the oven as the oven preheats to 400°F is a winning idea! By the time I laid my cabbage on the pan, the cabbage sizzled!
I made two minor changes to the recipe:
With this amount of heat, I use (almost) always use avocado or grapeseed oil, not olive oil.
Since I love lemon, I swapped out some of the water in the tahini dressing for freshly squeezed lemon juice for a little tang!