For the cabbage:

Cut the cabbage in half.

Lay each half flat and cut the core in half again, and then once more.

Brush each side of the cabbage wedges with oil.

Place on a sheet of aluminum foil sprayed with non-stick oil.

Bake in a 450-degree oven for twenty minutes, then flip over and bake for 15 more minutes.

For the sauce:

Take the roasted red pepper, chipotle pepper in adobo, lemon juice, oil, garlic and salt and puree in a small blender.

Transfer the pepper sauce to a skillet and cook over medium heat for about eight minutes, stirring often. 

Turn off heat and add parmesan, sour cream and heavy cream, stir until well blended.