Keto Cauliflower Steak
pan-fried and roasted
- Time
- 25 min
- Serves
- 2
- Calories
- 185 kcal
- Protein
- 8 g
About this recipe
A cauliflower steak delivers the satisfaction of a hearty main without the carbs. The key is slicing thick enough (at least 1 inch) so the center stays creamy while the exterior crisps in the pan. Sear hard for browning—this builds flavor through the Maillard reaction—then roast to tender. Many skip the oven step and end up with raw centers; don't rush it. The carb win here is massive: you're replacing a potato side or grain with a full cruciferous crucible that's packed with fiber, keeping net carbs under 5g per serving. The parmesan and butter baste mimic the richness you'd expect from a steak dinner. Make this ahead by slicing and storing in the fridge; cook just before serving to keep the crust intact. Swap the smoked paprika for cayenne if you want heat, or skip it entirely for a cleaner garlic-forward bite. Leftovers reheat well in a dry skillet.
Ingredients
Method
- 1 Slice cauliflower vertically into 1-inch thick steaks.
- 2 Heat olive oil in a cast-iron skillet over medium-high heat.
- 3 Season steaks with salt, pepper, and paprika; sear 4 minutes per side until golden.
- 4 Transfer to oven at 400°F for 12 minutes until tender.
- 5 Top with garlic, parmesan, and lemon juice; broil 2 minutes until golden.
- 6 Serve immediately with pan drippings.
Nutrition
⚠️ Nutritional values are AI-generated estimates and may not be accurate.
