Want this as the main course? Serve a tomato sauce over top with a side of rice.
Want this as a base for a simple salad? Drizzle a mustard vinaigrette over top, and garnish with chopped green onion.
Want to add some cheese as garnish? Try blue cheese, feta, or shaved Parmesan.
Want to add more spices? Try fennel seeds, celery seeds, coriander, mustard seeds, and caraway seeds.
Want a more Asian flavor? Try sesame oil, soy sauce, and lime juice.
Remove the loose, tough outer leaves.
Cut it into 8 wedges with a sharp knife, keeping the core intact. Place on a foil-lined tray and brush both sides of the wedges with olive oil.
. Sprinkle on the salt and black pepper, as much as you want. Lay the cut side down and roast for 20 minutes at 425°F. Remove from the oven and carefully flip the wedges over and roast for another 20 minutes, or until the outer edges are browned and crispy and fork tender.
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