🥦 Low-Carb Cauliflower Steaks (Crispy Outside, Tender Inside)
📝 Ingredients (Serves 2–4)
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1 large head cauliflower
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3 tbsp olive oil
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1 tsp garlic powder
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1 tsp smoked paprika (or regular paprika)
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½ tsp salt
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½ tsp black pepper
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2 tbsp grated Parmesan (optional)
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Fresh parsley or thyme for garnish
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Lemon wedges (optional)
👩🍳 Instructions
1️⃣ Slice the Steaks
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Remove outer leaves but keep the core intact.
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Slice cauliflower into ¾–1 inch thick “steaks.”
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You’ll get 2–3 full steaks.
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Save loose florets for roasting too.
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2️⃣ Season
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Brush both sides with olive oil.
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Mix garlic powder, paprika, salt, and pepper.
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Sprinkle evenly over both sides.
3️⃣ Roast
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Preheat oven to 425°F (220°C).
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Place steaks on lined baking sheet.
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Roast 20 minutes.
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Carefully flip and roast another 10–15 minutes until golden and tender.
Optional: Sprinkle Parmesan in last 5 minutes.
4️⃣ Serve
Garnish with fresh herbs and a squeeze of lemon.
🔥 Optional Flavor Boosts
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🧄 Add minced garlic before roasting.
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🌶 Sprinkle red pepper flakes for heat.
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🧀 Add shredded mozzarella for cheesy version.
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🥄 Drizzle with tahini sauce or garlic yogurt.
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🌿 Top with chimichurri or pesto.
📊 Nutrition (Approx. per serving)
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Net carbs: 6–8g
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Fiber: High
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Healthy fats from olive oil
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Gluten-free & keto-friendly
❓ Q & A
Q1: Why are my steaks falling apart?
Cut thicker slices and keep the core intact.
Q2: Can I grill them instead?
Yes! Grill 5–7 minutes per side over medium heat.
Q3: How do I make them crispier?
Roast at high heat and don’t overcrowd the pan.
Q4: Can I meal prep them?
Yes, store in fridge up to 4 days. Reheat in oven or air fryer.
Q5: Are they filling enough as a main dish?
Yes — especially topped with sauce, cheese, or served with a protein.