Garlic Butter Roasted Cauliflower Steaks (Keto-Friendly)
A show-stopping low-carb main that transforms humble cauliflower into golden, garlicky perfection.
KEY INFO
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Servings: 2-4
- Calories: 165 per serving
- Fat: 14g
- Protein: 3g
- Net Carbs: 4g
- Difficulty: Easy
- Diet Tags: Keto, Vegetarian, Gluten-free
EQUIPMENT NEEDED
- Sharp chef’s knife
- Large baking sheet
- Parchment paper (or silicone mat)
- Pastry brush
- Cutting board
- Measuring spoons
INGREDIENTS
- 1 large cauliflower head (about 2 pounds/900g)
- 3 tablespoons unsalted butter (45g), melted
- 2 tablespoons olive oil (30ml)
- 3 cloves garlic, minced (or 1.5 tsp garlic powder)
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- Optional: 1/4 cup grated Parmesan (28g)
METHOD
- Preheat oven to 425°F/218°C
- Remove cauliflower leaves and trim stem, keeping core intact
- Place cauliflower upright and slice vertically into 3/4-inch thick steaks
- Mix melted butter, olive oil, minced garlic, and seasonings in a small bowl
- Brush both sides of steaks generously with garlic butter mixture
- Place on parchment-lined baking sheet, ensuring steaks don’t touch
- Roast for 15 minutes until bottom is golden brown
- Carefully flip steaks using a wide spatula
- Roast additional 15-20 minutes until fork-tender and edges are crispy
CRUCIAL TIPS
- Cut steaks thick enough (3/4 inch minimum) to prevent breaking
- Don’t discard loose florets – roast alongside steaks
- Watch garlic carefully in last 5 minutes to prevent burning
- Let rest 5 minutes before serving for optimal texture
STORAGE & VARIATIONS
Storage: Keep in airtight container up to 3 days
Reheating: Warm in 350°F oven for 10 minutes
Scaling: Double recipe using two baking sheets
Variations:
- Add red pepper flakes for heat
- Use herbs de Provence instead of thyme
- Top with nutritional yeast for dairy-free option
Common Mistakes:
- Cutting steaks too thin
- Overcrowding the pan
- Not preheating oven fully
- Flipping too early
I’ve made this dish countless times and find it’s crucial to get that initial high heat sear for the best caramelization. Think of it as treating your cauliflower like a proper steak – you want that gorgeous golden crust!
