Keto Garlic Parmesan Cauliflower (Printable Version)

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

# 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

# Method:

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. Reserve 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 25-30 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 Hints:

01 -
  • The edges get so impossibly crispy and caramelized while the inside stays tender, creating a texture that actually makes you forget you're eating vegetables.
  • It comes together in 40 minutes flat, which means you can have a restaurant-worthy side dish on a weeknight without fussing.
  • One recipe feeds four people, and honestly, everyone fights over the leftovers.
02 -
  • Don't skip flipping halfway through—the side touching the pan gets all the heat first, and that flip ensures both sides get their crispy moment.
  • If your steaks start browning too fast before the inside gets tender, cover the pan loosely with foil for the first 15 minutes, then uncover to let them crisp up in the final stretch.
03 -
  • Pat your cauliflower steaks dry with paper towels after slicing so the oil adheres better and you get crispier edges instead of steamed texture.
  • Don't crowd the baking sheet—give each steak enough room so they roast rather than steam, which is the difference between mediocre and magnificent.
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