1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil it to prevent sticking.

2. Remove any wilted outer leaves from the cabbage and trim the stem so it’s tidy but still holding the head together. Cut the cabbage in half from top to core, then slice into thick wedges, keeping a bit of the core attached to each wedge.

3. In a small bowl, whisk together the olive oil, ground turmeric, ground coriander, ground cumin, garam masala, red chili powder or cayenne, garlic powder, kosher salt, and black pepper until well combined.

4. Arrange the cabbage wedges in a single layer on the prepared baking sheet. Brush or drizzle the spice oil over the tops and sides of each wedge, then turn them over and repeat so they are evenly coated.

5. Roast the cabbage for 20 to 25 minutes, turning the wedges once halfway through, until the edges are browned and crisp and the thicker parts are tender when pierced with a fork.

6. Remove the pan from the oven and immediately drizzle the hot cabbage with lemon juice. Sprinkle the chopped fresh cilantro over the top.

7. Taste and adjust seasoning with a bit more salt or lemon if needed, then serve the roasted cabbage wedges hot as a flavorful Indian-inspired side dish.