Keto Garlic Parmesan Roasted Cauliflower (Printable Version)

Golden roasted cauliflower steaks with crispy garlic-Parmesan crust for a satisfying low-carb dish.

# Components:

→ 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

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove leaves and trim the stems from cauliflower heads, keeping them 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 with the garlic oil mixture.
05 - In another bowl, mix together Parmesan cheese, smoked paprika, oregano, sea salt, and black pepper. Sprinkle the mixture evenly over the tops of the cauliflower steaks.
06 - Roast in the preheated oven for 25-30 minutes until the cauliflower is golden brown and edges are crisp. Flip steaks halfway through cooking for even browning.
07 - Remove from oven and garnish with fresh parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • Low-carb and keto-friendly yet incredibly satisfying
  • Ready in just 40 minutes with minimal hands-on time
  • Versatile as both a main dish or hearty side
  • Uses simple ingredients you likely already have on hand
  • Naturally gluten-free and vegetarian
02 -
  • Don't rush the roasting process – the caramelization is key to developing deep flavor
  • For the crispiest edges, make sure your oven is fully preheated before adding the cauliflower
  • Use a block of Parmesan and grate it fresh for the best flavor and melting properties
  • If your cauliflower heads are very large, you may need to increase the cooking time by 5-10 minutes
  • Store leftovers in an airtight container in the refrigerator for up to 3 days
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