Keto Chili Lime Cauliflower Steaks (Printable Version)

Roasted cauliflower steaks with bold chili-lime seasoning and cool avocado crema for a satisfying low-carb meal.

# Ingredient List:

→ Cauliflower Steaks

01 - 2 large heads cauliflower
02 - 3 tablespoons olive oil
03 - 2 teaspoons chili powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon 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 for dairy-free
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 - Extra chopped cilantro
19 - Lime wedges
20 - Sliced jalapeño

# Directions:

01 - Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper.
02 - Remove the leaves from the cauliflower and trim the stem while keeping the core intact. Slice each head into 1-inch-thick steaks, yielding 2 to 3 steaks per head. Reserve loose florets for alternative use.
03 - In a small bowl, whisk together olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, lime zest, and lime juice until well combined.
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 once halfway through cooking, until golden and crisp-tender.
06 - While cauliflower roasts, combine avocado, sour cream, lime juice, minced garlic, cilantro, and salt in a blender or food processor. Blend until smooth, adding water one tablespoon at a time to achieve desired consistency.
07 - Transfer roasted cauliflower steaks to serving plates. Drizzle generously with avocado crema and garnish with cilantro, lime wedges, and jalapeño slices if desired.

# Expert Advice:

01 -
  • These actually taste indulgent even though they fit perfectly into a keto lifestyle, so no more feeling like you're eating "diet food."
  • The chili-lime marinade is bold enough to make cauliflower taste like it belongs on a restaurant plate, not hidden under something else.
  • You can have dinner on the table in under an hour, which means weeknight cooking doesn't feel like a production.
02 -
  • Don't skip the parchment paper because cauliflower steaks will stick to bare metal faster than you can say "burnt bottom," and I learned this the hard way the first time.
  • The thickness of your steaks matters enormously; anything thinner than an inch will dry out, and anything thicker won't cook through before the edges char too much.
03 -
  • Use a pastry brush to apply the marinade because your hands get messy and the brush distributes it more evenly across the surface.
  • If your avocado is slightly underripe, let it sit in the crema for a few minutes before blending because the lime juice will soften it slightly and help everything come together smoother.
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