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Preheat oven to 400˚F and line a baking sheet with parchment paper.
Slice the cabbage head into 1 inch thick wedges (or slices) and arrange on the prepared baking sheet. Brush each cabbage steak with half of the oil, garlic paste, fennel, salt, and pepper. Carefully flip and apply the remaining oil, garlic, and spices.
Roast for 25 minutes or until the cabbage edges that are in contact with the baking sheet turn a golden brown. Carefully flip over using a metal spatula. Roast for another 20 minutes, or until the cabbage steaks become tender but are crispy around the edges. Pro Tip: Do not move the slices while the cabbage roasts, other than this one flip. This constant contact with the sheet pan in a high-heat environment of the oven produces crispy edges.
Serve warm and garnished with coarsely chopped parsley.
Note: Leftover cabbage steaks lose their crispiness by the following day.