These are not steaks, but thick-cut keto roasted cauliflower “steaks” deliver bold flavor and a satisfying, meaty texture. Perfect as a low-carb side or a vegetarian main, this roasted cauliflower recipe is simple, versatile, and family-friendly.
Low Carb Roasted Cauliflower Steaks Recipe
Roasting a cauliflower head in thick slices enhances both flavor and texture. The stem helps keep each “steak” intact, giving a meaty bite kids and adults enjoy. Any smaller broken pieces can be roasted alongside the steaks for extra crispy bites.
Video: Easy Cauliflower Steaks
How to Make Keto Roasted Cauliflower Steaks {Tips}
- Slice the head carefully to include as much of the center stem as possible; the stem helps hold the steaks together so you can get at least two intact slices.
- The entire head may not yield whole steaks—roast any smaller pieces along with the steaks; they make excellent bites or toppings.
- Customize the seasoning: add dried spices or fresh herbs to suit your taste.
- Include umami-rich sauces like soy sauce, tamari, or Worcestershire to boost depth of flavor.
- Cheese options are flexible—Parmesan, sharp cheddar, mozzarella, gouda, pepper jack, or blue cheese all work well.
- Full ingredient amounts and detailed steps are in the recipe box below.
What to Serve with Roasted Cauliflower
- Enjoy these keto cauliflower steaks as a standalone vegetarian main or as a flavorful side.
- Toss sliced or chopped roasted cauliflower into salads for a warm, low-carb addition.
- Serve alongside grilled meats for a satisfying complement.
- Add chopped pieces to a brothy soup with other keto vegetables for extra heartiness.
- Chop and use as a filling for low-carb tacos or wraps—roasted cauliflower makes a great taco topping.
Roasted Cauliflower with Parmesan
Yield: 4 Servings
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
When slicing, include as much stem as possible so each steak holds together. You’ll likely have some smaller pieces; roast them too for extra texture and flavor.
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Ingredients
- 1 head cauliflower (about 2 lbs.), sliced about 1/2” thick
- 1/4 cup vegetable oil (60 ml)
- 2 Tablespoons Worcestershire sauce (30 ml)
- 1/2 teaspoon dried thyme (or herbs of choice)
- 1/2 teaspoon lemon pepper seasoning or seasoning salt
- 1/2 teaspoon garlic powder (or 3 cloves minced fresh garlic)
- 1/2 teaspoon onion powder
- sea salt, to taste
- black pepper, to taste
- 1/4 cup grated Parmesan cheese (25 g), or to taste
- 2 Tablespoons minced parsley or cilantro (30 ml)
- optional – red chili flakes, to taste
Instructions
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Preheat the oven to 400°F (205°C) and position the rack in the middle.
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In a bowl, whisk together oil, Worcestershire sauce, dried herbs, lemon pepper or seasoning salt, garlic powder (or minced garlic), and onion powder.
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Arrange the cauliflower steaks on a baking sheet. Brush the marinade on both sides of each slice, then season with salt and pepper to taste.
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Roast at 400°F (205°C) for about 20 minutes, until the bottom is golden. Carefully flip the steaks and roast another 10–20 minutes, or until cooked to your preferred tenderness and browning.
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While the cauliflower is still hot, sprinkle with grated Parmesan so it melts. Alternatively, return to the oven a minute or two to melt the cheese. Transfer to a serving dish, garnish with parsley or cilantro and optional red chili flakes. Serve and enjoy!
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Nutrition Information per Serving
Calories: 193 kcal, Carbohydrates: 10 g, Protein: 5 g, Fat: 16 g
Course: Side Dish, Vegetables
Cuisine: American
Calories: 193
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