Keto Garlic Parmesan Cauliflower (Printable)

Golden roasted cauliflower steaks with a garlicky Parmesan topping, perfect for low-carb meals.

# What You 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, optional for garnish

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Remove leaves and trim stems while keeping cauliflower heads intact. Slice each head into 3-4 thick steaks approximately 3/4 inch thick. Reserve any loose florets for roasting.
03 - Place cauliflower steaks and florets on the prepared baking sheet in a single layer.
04 - In a small bowl, combine olive oil with minced garlic. Brush both sides of cauliflower steaks thoroughly with the mixture.
05 - In another bowl, mix Parmesan cheese, smoked paprika, oregano, salt, and pepper. Sprinkle evenly over the top surfaces of cauliflower steaks.
06 - Roast in the oven for 25-30 minutes until cauliflower is golden brown and edges are crisp. Flip steaks halfway through for even browning.
07 - Remove from oven and garnish with fresh parsley if desired. Serve immediately.

# Expert Hints:

01 -
  • The edges get impossibly crispy while the inside stays tender, giving you that perfect textural contrast without any fuss.
  • It tastes indulgent enough to serve to guests but simple enough to throw together on a Tuesday night when you want something substantial.
02 -
  • Don't skip flipping halfway through because the side touching the pan will brown faster than the top, and you want both sides golden.
  • If your cauliflower steaks are really thick, you might need an extra 5 minutes, so trust what you see more than the timer.
03 -
  • Pat your cauliflower steaks dry with paper towels before oiling because excess moisture will steam them instead of roasting them golden.
  • If your oven runs hot, check the steaks around the 20-minute mark because ovens vary wildly and you want them golden, not charred.
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