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–+ servings

Keto Roasted Cauliflower Steaks with Cheese

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Enjoy these keto roasted cauliflower steaks with cheese! A crispy, savory, and low-carb meal that’s easy to make and full of flavor.
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Servings: 1
Course: Appetizer, Dinner, lunch, Main Course, Side Dish
Cuisine: American, Italian, Mediterranean
Calories: 350450
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 Large Head Cauliflower Look for a large, firm, and tightly packed head with minimal brown spots. A bigger head will yield more substantial “steaks.” The fresher the cauliflower, the better the texture and flavor will be after roasting.
  • 2 Tablespoons (30 ml) Napa Valley Extra Virgin Olive Oil Helps the cauliflower roast beautifully and prevents sticking while imparting a subtle fruity flavor. Essential for carrying the flavors of the spices and achieving a golden color.
  • Salt and Black Pepper To taste. Use coarse sea salt or kosher salt for better texture and freshly ground black pepper for the most potent aroma.
  • 1 Teaspoon (5 ml) Sweet Paprika Adds a warm color and mild, sweet-peppery flavor. Smoked paprika can be substituted for a smokier twist.
  • 1 Teaspoon (5 ml) Garlic Powder Provides even savory garlic flavor. Less likely to burn than fresh minced garlic during baking.
  • 1/2 Cup (120 ml) Grated Parmesan Cheese Freshly grated preferred for better melting and flavor. Pecorino Romano can be used as a sharper alternative.
  • 1/2 Cup (120 ml) Shredded Mozzarella Cheese Low-moisture, part-skim mozzarella works best for baking to avoid excess water release.
  • Fresh Parsley Chopped, for garnish. Flat-leaf (Italian) parsley is preferred for robust flavor, but curly parsley, chives, or thyme also work.

Method
 

  1. Preheat the oven to 180°C (356°F) and position an oven rack in the center.
  2. Remove the outer green leaves and trim the bottom of the stem while keeping the core intact. Place the cauliflower stem-side down on a sturdy cutting board.
  3. Slice the cauliflower vertically through the core into 1-inch thick slabs using a large, sharp knife. Handle the steaks gently to keep them intact and reserve any loose florets for roasting or other uses.
  4. Line a large baking sheet with parchment paper to prevent sticking and ensure even heat distribution.
  5. Arrange the cauliflower steaks in a single layer on the baking sheet with space between them. Drizzle with olive oil, season with salt, pepper, paprika, and garlic powder, and rub the seasonings into the surface.
  6. Sprinkle grated Parmesan cheese evenly over the seasoned steaks to create a savory base layer.
  7. Bake the cauliflower in the preheated oven for 20 minutes until it begins to soften and the Parmesan turns golden.
  8. Remove the baking sheet from the oven and top each steak evenly with shredded mozzarella cheese.
  9. Return the steaks to the oven for 10 minutes until fork-tender and the cheese is bubbly and golden. Optionally, broil for 1-2 minutes for extra browning, watching closely to prevent burning.
  10. Remove the baking sheet from the oven and let the steaks rest for two minutes. Transfer to serving plates, garnish with fresh parsley, and serve immediately.

Nutrition

Calories: 350450kcal

Notes

Slicing Technique: I have found that keeping the core intact is the most important step, so I always start my cuts from the center of the head to ensure the steaks do not fall