Peel kohlrabi and cut into 1-inch wedges; toss with 2 tablespoons of olive oil, 3/4 teaspoon of kosher salt, and a pinch of cayenne pepper on a rimmed baking sheet.
Roast at 450 ℉, stirring every 10 minutes, until tender and golden, about 10 minutes.
Toss with 3 tablespoons parmesan and 1 tablespoon chopped parsley.