Keto Garlic Parmesan Cauliflower (Printable)

Golden roasted cauliflower steaks with a savory garlic Parmesan crust and aromatic herbs, perfect for low-carb meals.

# 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

# How to Make It:

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.
03 - Place cauliflower steaks and florets on the prepared baking sheet in a single layer.
04 - In a small bowl, combine olive oil and minced garlic. Brush both sides of cauliflower steaks evenly with the mixture.
05 - In another bowl, combine Parmesan cheese, 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 brown 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 Tips:

01 -
  • It tastes indulgent and restaurant-worthy but takes barely 40 minutes from start to finish.
  • The crispy, cheesy crust keeps you coming back for more even if you thought you didn't like cauliflower.
  • Works as a side dish, a main course, or even breakfast when you top it with a fried egg.
02 -
  • Thickness matters more than you think; too thin and your steaks turn into mush, too thick and the insides stay raw while the tops burn.
  • Flipping halfway through is non-negotiable if you want that crispy crust on both sides instead of a soggy bottom.
03 -
  • Pat the cauliflower steaks dry with paper towels before brushing with oil; any moisture prevents proper browning and crisping.
  • If your oven runs hot, check at 20 minutes instead of waiting the full 25-30 to avoid burnt edges on the cheese.
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