These are not steaks, but thick-cut keto roasted cauliflower “steaks” are hearty, flavorful, and satisfying like a vegetable steak. Whether served as a side or on their own, these low-carb roasted cauliflower slices are simple to prepare and packed with taste.
Low Carb Roasted Cauliflower Steaks Recipe
Roasting cauliflower develops deep, savory flavors, and when you cut the head into thick slices you get a meaty texture and a pleasant bite. This approach makes cauliflower more appealing to kids and picky eaters. If you don’t get perfect “steaks,” roast the smaller pieces too—every bit tastes great.
Video: Easy Cauliflower Steaks
How to Make Keto Roasted Cauliflower Steaks {Tips}
- Slice the cauliflower carefully so each “steak” keeps as much of the stem as possible—this helps the slice hold together. Aim to cut through the center stem to get at least two intact steaks.
- Most heads won’t yield only intact steaks; you’ll have broken pieces. Roast those smaller pieces as well—they’re delicious.
- Customize the seasoning: add dried spices or fresh herbs you love for extra flavor.
- Use umami-rich seasonings like soy sauce, tamari, or Worcestershire to deepen the flavor profile.
- Cheese options: parmesan, sharp cheddar, mozzarella, gouda, pepper jack, or blue cheese all work well to finish the steaks.
- Full recipe details and measurements are in the recipe card below.
What to Serve with Roasted Cauliflower
- Serve these cauliflower steaks as a standalone low-carb main or as a side dish.
- Add chopped roasted cauliflower to salads for a hearty, keto-friendly boost.
- They pair nicely with grilled meats when served as a vegetable side.
- Include them in brothy soups along with other low-carb vegetables.
- Chop and use in tacos or wraps for roasted cauliflower tacos—works especially well with soft zucchini tortillas.
Roasted Cauliflower with Parmesan
Yield: 4 Servings
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
When slicing the cauliflower head, include as much stem as you can. The stem keeps each slice intact. You’ll likely have a couple of whole steaks plus smaller, broken pieces—roast them all for a tasty result.
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Ingredients
- 1 head cauliflower (about 2 lbs.), sliced about 1/2” thick
- 1/4 cup (60 ml) vegetable oil
- 2 Tablespoons (30 ml) Worcestershire sauce
- 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 (25 g) grated parmesan cheese, or to taste
- 2 Tablespoons minced parsley or cilantro
- Optional – red chili flakes, to taste
Instructions
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Preheat the oven to 400°F (205°C). Position the oven 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 until well combined.
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Place the cauliflower steaks on a baking sheet. Brush the marinade on both sides of each slice. Season with salt and pepper to taste.
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Roast at 400°F (205°C) for about 20 minutes, or until the bottoms are golden. Flip gently and roast an additional 10–20 minutes, until the cauliflower is tender and cooked to your liking.
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While still hot, sprinkle with grated parmesan so it melts. If needed, return to the oven for a minute to fully melt the cheese. Transfer to a serving dish and 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,
Fiber: 3 g
Carbohydrates: 10 g,
Protein: 5 g,
Fat: 16 g,
Fiber: 3 g
Course: Side Dish, Vegetables
Cuisine: American
Calories: 193
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