Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Slice the cabbage in half through the root, then slice into 1.5-inch thick wedges. Keep the core intact to hold the wedges together.

Place wedges on the baking sheet. Drizzle both sides with olive oil and season evenly with salt, pepper, garlic powder, and smoked paprika.

Roast in the oven for 25-30 minutes, flipping carefully halfway through, until the cabbage is tender and edges are deeply charred.

While cabbage finishes, melt butter in a large skillet over medium-low heat. Add minced garlic and sauté for 1 minute until fragrant.

Whisk in the heavy cream and simmer gently for 3-5 minutes until it begins to thicken slightly.

Reduce heat to low. Gradually whisk in the freshly grated parmesan cheese until smooth and completely melted. Stir in nutmeg, salt, and pepper. Remove from heat.

Plate the hot charred cabbage wedges and pour the warm Alfredo sauce generously over the top. Garnish with fresh parsley and serve immediately.