Save When you're craving something hearty and satisfying but need to stay low-carb, these Keto Chili Lime Cauliflower Steaks deliver bold flavors without compromising your diet. Thick slices of cauliflower transform into substantial 'steaks' under the magic of a zesty chili-lime marinade that caramelizes beautifully in the oven. Each bite offers a perfect balance of smoky spices and bright citrus notes, while the silky avocado crema adds a cooling contrast that ties everything together.
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What makes these cauliflower steaks special is how the high-heat roasting creates caramelized edges while the centers remain tender. The chili-lime marinade penetrates deep into the cauliflower, infusing each bite with southwestern-inspired flavors that complement the natural nuttiness of roasted cauliflower. While many vegetarian main dishes leave you wanting more, these substantial steaks are truly satisfying.
- For the Cauliflower Steaks: 2 large heads cauliflower, 3 tbsp olive oil, 2 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp sea salt, 1/4 tsp black pepper, zest and juice of 1 lime
- For the Avocado Crema: 1 large ripe avocado, 1/3 cup sour cream (or coconut yogurt for dairy-free), juice of 1 lime, 1 garlic clove (minced), 1 tbsp chopped fresh cilantro, 1/4 tsp sea salt, 1–2 tbsp water as needed
- Optional Garnishes: Extra chopped cilantro, lime wedges, sliced jalapeño
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- Prepare the oven and cauliflower
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. Remove the leaves from the cauliflower and trim the stem, keeping the core intact. Slice each head into 1-inch-thick steaks (you should get 2–3 steaks per head; save loose florets for another use).
- Make the marinade
- In a small bowl, whisk together olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, lime zest, and lime juice.
- Prepare and roast the cauliflower steaks
- Place the cauliflower steaks on the baking sheet. Brush both sides generously with the chili-lime marinade. Roast for 25–30 minutes, flipping once halfway through, until golden and crisp-tender.
- Prepare the avocado crema
- Meanwhile, make the avocado crema: In a blender or food processor, combine avocado, sour cream, lime juice, garlic, cilantro, and salt. Blend until smooth, adding water a tablespoon at a time for desired consistency.
- Serve
- To serve, plate the cauliflower steaks and drizzle generously with avocado crema. Garnish with cilantro, lime wedges, and jalapeño if desired.
Slicing cauliflower into steaks can be tricky at first. The key is to keep the core intact and use a very sharp chef's knife to make clean cuts. Start from the center of the cauliflower head to get the largest, most intact steaks. Don't worry if some florets break off—they're perfect for roasting separately as a chef's snack or saving for cauliflower rice later in the week. For the best texture, don't overcrowd your baking sheet; the cauliflower needs space to roast properly rather than steam.
This versatile recipe welcomes many adaptations while keeping the carb count low. For a spicier version, add a diced jalapeño to your marinade or incorporate a dash of cayenne pepper. If you prefer a different flavor profile, try using taco seasoning instead of the individual spices. For a dairy-free version, the coconut yogurt substitution works beautifully in the avocado crema, maintaining its creamy texture. You can also add nutritional yeast to the marinade for a subtle cheesy flavor that remains keto-friendly.
These keto cauliflower steaks make an impressive main dish that pairs wonderfully with simple sides. Serve alongside a fresh arugula salad dressed with olive oil and lemon juice for a complete meal. For non-vegetarians, these also work as a substantial side dish alongside grilled chicken or fish. For a beautiful presentation, serve the steaks on a bed of cauliflower rice with the avocado crema drizzled artistically across the plate and garnished with micro greens for an elevated dining experience.
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These Keto Chili Lime Cauliflower Steaks prove that low-carb eating doesn't mean sacrificing satisfaction or flavor. With their vibrant spices, creamy sauce, and substantial texture, they've converted many cauliflower skeptics into true believers. Whether you're committed to keto, exploring plant-based options, or simply looking to add more vegetables to your meals, this dish delivers restaurant-quality results with minimal effort—perfect for both weeknight dinners and special occasions when you want to impress.
Recipe FAQs
- → How do I cut cauliflower into steaks?
Remove leaves and trim the stem while keeping the core intact. Slice each head vertically into 1-inch-thick slabs. You'll get 2-3 steaks per head with some florets remaining.
- → Can I make this dairy-free?
Yes, substitute coconut yogurt or a dairy-free sour cream alternative in the avocado crema. The texture and flavor remain excellent.
- → What temperature should the oven be?
Preheat to 425°F (220°C) for optimal roasting. This high heat creates beautiful caramelization while keeping the cauliflower tender.
- → How long do the steaks take to roast?
Roast for 25-30 minutes, flipping once halfway through. They're done when golden brown with crisp-tender texture.
- → What can I do with leftover florets?
Toss them with the same marinade and roast alongside the steaks. They cook slightly faster, so check them after 15-20 minutes.
- → Can I make the avocado crema ahead?
Best made fresh, but it keeps for 1-2 days refrigerated. Press plastic wrap directly onto the surface to prevent browning.
