Preheat the oven to 425°F (218°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat for easy cleanup, or roast directly on the tray for a crispier result.

Begin by cutting the cabbage into four wedges, carefully removing the core from each. Slice the wedges into thin strips, roughly 1/2 inch thick.

Spread the cabbage onto the baking sheet. Drizzle it with avocado oil, then season generously with sea salt and black pepper. Toss everything together until the cabbage is evenly coated, ensuring it is spread out in a single, uniform layer.

Place the baking sheet in the oven and roast the cabbage for 15 minutes, undisturbed, allowing it to develop a golden brown color. Once browning begins, give the cabbage a stir to redistribute and roast for an additional 5 to 10 minutes. For a richer, caramelized flavor, let it roast a bit longer.

Once out of the oven, drizzle the roasted cabbage with fresh lemon juice, tossing lightly to combine. Serve immediately while warm.