Save These Keto Garlic Parmesan Roasted Cauliflower Steaks are a revelation for anyone looking for a flavorful, low-carb centerpiece. By roasting thick-cut slices of cauliflower at a high temperature, the vegetable develops a tender texture and caramelized edges that perfectly carry a robust, savory seasoning.
Save The magic happens in the oven, where the combination of garlic, smoked paprika, and oregano infuses into the Parmesan crust. The result is a dish that is as aromatic as it is tasty, making it a crowd-pleaser for vegetarians and meat-eaters alike.
Ingredients
- Cauliflower: 2 large heads cauliflower
- Garlic Parmesan Topping: 3 tbsp olive oil, 3 cloves garlic (finely minced), 1/2 cup freshly grated Parmesan cheese, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper
- Optional Garnish: 2 tbsp chopped fresh parsley
Instructions
- Step 1
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Step 2
- Remove leaves and trim the stems of the cauliflower, keeping heads intact. Slice each head into 3-4 thick steaks (about 3/4 inch thick). Save any loose florets for roasting alongside.
- Step 3
- Place cauliflower steaks and florets on the prepared baking sheet.
- Step 4
- In a small bowl, mix olive oil and minced garlic. Brush both sides of cauliflower steaks with the mixture.
- Step 5
- In another bowl, combine Parmesan, smoked paprika, oregano, salt, and pepper. Sprinkle evenly over the tops of the cauliflower steaks.
- Step 6
- Roast in the oven for 25–30 minutes, until the cauliflower is golden and edges are crisp, flipping steaks halfway through for even roasting.
- Step 7
- Remove from oven and sprinkle with fresh parsley before serving, if desired.
Zusatztipps für die Zubereitung
When slicing the cauliflower, use a sharp knife and keep the core intact to ensure the "steaks" hold their shape during roasting and flipping. Using parchment paper on your baking sheet prevents the Parmesan crust from sticking, making cleanup a breeze.
Varianten und Anpassungen
To make this dish dairy-free, simply substitute the Parmesan cheese with nutritional yeast for a similar cheesy and savory profile. You can also adjust the spice level by adding a pinch of red pepper flakes to the topping mixture.
Serviervorschläge
For a complete vegetarian main course, try serving these steaks topped with a fresh fried egg. If you are looking for a side dish, they pair exceptionally well with grilled chicken or steak. They are best enjoyed immediately while the crust is crisp and golden.
Save Simple, healthy, and incredibly flavorful, these Garlic Parmesan Roasted Cauliflower Steaks prove that low-carb eating never has to be boring. Garnish with a bit of fresh parsley and serve warm to appreciate the contrast between the tender cauliflower and the savory crust.
Recipe FAQs
- → How do you cut cauliflower into steaks?
Trim the stem and remove leaves while keeping the head intact. Slice vertically through the center into 3/4-inch thick slabs. The steaks should hold together with the core intact—save any loose florets to roast alongside the steaks.
- → What temperature works best for roasting cauliflower?
Roast at 425°F (220°C) for optimal results. This high heat creates crispy, caramelized edges while keeping the interior tender. Flip halfway through cooking for even browning on both sides.
- → Can I make this dairy-free?
Absolutely. Substitute nutritional yeast for the Parmesan cheese to maintain the savory, umami flavor profile while making it completely dairy-free. The seasoning blend works equally well with either option.
- → How do I know when the cauliflower is done?
The steaks are ready when they're golden brown with crispy edges and the center is easily pierced with a fork. This typically takes 25–30 minutes in a hot oven, flipping once halfway through the cooking time.
- → What proteins pair well with these cauliflower steaks?
Grilled chicken, pan-seared steak, or baked salmon complement the savory flavors beautifully. For a vegetarian main, top with a fried or poached egg—the runny yolk creates a rich sauce when broken over the crispy crust.
- → Can I prepare these ahead of time?
Slice and season the cauliflower up to a day in advance, storing in an airtight container in the refrigerator. Roast just before serving for the crispiest texture. Leftovers reheat well at 375°F for about 10 minutes.