Keto Garlic Parmesan Roasted Cauliflower (Printer-friendly)

Thick cauliflower steaks roasted until golden with a savory garlic-Parmesan crust for a crispy, low-carb dish.

# What You'll Need:

→ Cauliflower

01 - 2 large heads cauliflower

→ Garlic Parmesan Topping

02 - 3 tablespoons olive oil
03 - 3 cloves garlic, finely minced
04 - 1/2 cup freshly grated Parmesan cheese
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon dried oregano
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 2 tablespoons chopped fresh parsley for garnish, optional

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove leaves and trim the stems of the cauliflower, keeping heads intact. Slice each head into 3-4 thick steaks approximately 3/4 inch thick. Save any loose florets for roasting alongside.
03 - Place cauliflower steaks and florets on the prepared baking sheet.
04 - In a small bowl, mix olive oil and minced garlic. Brush both sides of cauliflower steaks with the mixture.
05 - In another bowl, combine Parmesan, smoked paprika, oregano, salt, and pepper. Sprinkle evenly over the tops of the cauliflower steaks.
06 - Roast in the oven for 25 to 30 minutes, until the cauliflower is golden and edges are crisp, flipping steaks halfway through for even roasting.
07 - Remove from oven and sprinkle with fresh parsley before serving if desired.

# Expert Advice:

01 -
  • Naturally low-carb, Keto-friendly, and gluten-free.
  • Quick and easy preparation using simple, wholesome ingredients.
  • A versatile dish that can be served as a hearty vegetarian main or a delicious side.
02 -
  • Don't discard the small florets that fall off during slicing; roast them alongside the steaks for extra crispy snacks.
  • Ensure you flip the steaks halfway through the cooking time to achieve even golden-brown caramelization on both sides.
  • For the best texture, use freshly grated Parmesan rather than the canned variety.
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