Keto Garlic Parmesan Roasted Cauliflower Steaks (Printable Page)

Golden roasted cauliflower steaks with savory garlic-Parmesan crust for a low-carb side or main.

# 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

# Step-by-Step Guide:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove outer leaves and trim stems from cauliflower heads while keeping them intact. Slice each head into 3-4 thick steaks approximately 3/4 inch thick. Reserve any loose florets for roasting alongside.
03 - Place prepared cauliflower steaks and florets on the lined baking sheet in a single layer.
04 - In a small mixing bowl, combine olive oil with minced garlic. Brush both sides of each cauliflower steak thoroughly with the garlic-infused oil.
05 - In a separate bowl, whisk together grated Parmesan cheese, smoked paprika, dried oregano, sea salt, and black pepper until well combined.
06 - Sprinkle the Parmesan mixture evenly over the tops of all cauliflower steaks and florets.
07 - Roast in preheated oven for 25-30 minutes until cauliflower is golden brown and edges are crispy. Flip steaks halfway through cooking for even browning and texture development.
08 - Remove from oven and garnish with fresh parsley if desired. Serve immediately while still warm.

# Expert Tips:

01 -
  • Those crispy, caramelized edges taste like comfort food but fit perfectly into your keto goals.
  • You need only 10 minutes of hands-on time, so it's genuinely easy enough for a weeknight dinner.
  • The garlic-Parmesan crust is addictive enough that even non-keto friends will ask for seconds.
02 -
  • Don't skip the flip halfway through—it's the difference between steaks that are golden on one side and pale on the other versus evenly beautiful on both.
  • Thickness matters more than you think; anything thinner than three-quarters of an inch will dry out or turn stringy, so take time to slice properly.
03 -
  • Use parchment paper and you'll spend zero time scrubbing pans, which somehow makes everything taste better.
  • If your cauliflower steaks keep falling apart, a slightly older head with firmer florets holds together better than very fresh ones.
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