1. Preheat oven to 400 degrees F. Generously coat a rimmed baking sheet with nonstick spray and set aside.
2. Cut off the bottom (root) end of the cauliflower or cabbage and place it on a cutting board sitting up so that the flat end is on the cutting board. Cut top to bottom into 3/4- to 1-inch thick slices. Place on the prepared baking sheet.
3. Place lemons cut side down and roast along with the steaks for 15 – 20 minutes until soft and the cut side has somewhat caramelized.
4. In a small bowl, whisk together the olive oil and seasonings. Brush over one side of the cauliflower or cabbage, then flip the over and brush the other side. Roast the steaks for 26 to 28 minutes, or until crispy at the edges and tender in the center. (If you are using one pan, roast it on the center rack; if two, use the upper and lower-third racks.) Halfway through the baking time, rotate the pan(s) 180 degrees; if you are using two pans, switch their positions on the upper and lower racks at this point too. No need to flip the cabbage over. Don’t worry about any extra crispy, dark leaves around the very outsides; they’ll taste incredible.
5. Sprinkle the roasted cabbage with Parmesan and fresh herbs. Squeeze the lemon over the top, then finish with the chopped pecans.
6. Serve hot.

Grilling Instructions

1. Heat your grill to medium-high heat (around 400 to 425 degrees F). Lightly brush the grill with seasoned oil.
2. Place each cauliflower or cabbage steak and lemons directly onto the grill.
3. Let cook for about 15 minutes per side, until they’re crispy on the outside and tender on the inside.