Keto Chili Lime Cauliflower Steaks (Printable)

Golden roasted cauliflower with zesty spices and cool avocado crema

# What You Need:

→ Cauliflower Steaks

01 - 2 large heads cauliflower, trimmed and sliced into 1-inch steaks
02 - 3 tablespoons olive oil
03 - 2 teaspoons chili powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon black pepper
10 - Zest and juice of 1 lime

→ Avocado Crema

11 - 1 large ripe avocado
12 - 1/3 cup sour cream or coconut yogurt
13 - Juice of 1 lime
14 - 1 garlic clove, minced
15 - 1 tablespoon fresh cilantro, chopped
16 - 1/4 teaspoon sea salt
17 - 1 to 2 tablespoons water as needed

→ Garnishes

18 - Fresh cilantro, chopped
19 - Lime wedges
20 - Sliced jalapeño

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove leaves from cauliflower heads and trim stems while keeping the core intact. Slice each head into 1-inch-thick steaks, yielding 2 to 3 steaks per head. Reserve loose florets for another use.
03 - Whisk together olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, lime zest, and lime juice in a small bowl.
04 - Arrange cauliflower steaks on the prepared baking sheet. Brush both sides generously with the chili-lime marinade.
05 - Roast for 25 to 30 minutes, flipping halfway through, until golden and crisp-tender.
06 - While steaks roast, combine avocado, sour cream or coconut yogurt, lime juice, minced garlic, cilantro, and salt in a blender or food processor. Blend until smooth, adding water one tablespoon at a time to reach desired consistency.
07 - Place roasted cauliflower steaks on serving plates. Drizzle generously with avocado crema. Garnish with fresh cilantro, lime wedges, and jalapeño if desired.

# Expert Suggestions:

01 -
  • It actually tastes like real food: None of that sad, steamed cauliflower energy, just caramelized edges and bold spice.
  • Keto done right: Low-carb, filling, and you won't feel like you're missing out on flavor or satisfaction.
  • Comes together faster than you'd expect: Fifteen minutes of prep and thirty minutes of roasting means dinner without the usual stress.
02 -
  • Don't skip the flipping: I learned this the hard way when my first batch came out golden on one side and pale on the other; both sides need oven time to develop that caramelized crust.
  • Make the crema just before serving: Avocado oxidizes fast and turns that sad brownish color if it sits too long, so save this step for when the cauliflower's almost done.
03 -
  • For extra heat, add a pinch of cayenne to the marinade or swirl it into the crema just before serving: This is perfect if you like your food with personality.
  • Make a double batch of crema because leftovers become your favorite condiment for everything from eggs to grilled vegetables: Trust me on this.
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