Keto Garlic Parmesan Cauliflower (Printer-Friendly)

Golden roasted cauliflower steaks with a savory garlic-Parmesan crust, perfect for a low-carb meal.

# What You 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, optional for garnish

# Steps:

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

# Expert Suggestions:

01 -
  • The texture shift from crispy golden crust to tender florets inside is the kind of revelation that makes you question what you thought you knew about vegetables.
  • Zero guilt factor here, just satisfying food that happens to fit any low-carb lifestyle without tasting like compromise.
  • Honestly, the smell while these roast is worth the effort alone.
02 -
  • Flipping halfway through is not optional, it's the difference between steaks that are crispy on one side and rubbery on the other versus evenly caramelized on both sides.
  • The loose florets will roast faster than the steaks, so don't be surprised if they're done first and extra crunchy, which is exactly what you want.
03 -
  • Don't crowd your baking sheet or the cauliflower will steam instead of roast, so give each steak space to breathe and bronze.
  • Keep your Parmesan freshly grated the day you cook this because pre-shredded versions contain anti-caking agents that prevent proper melting and browning.
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