Keto Chili Lime Cauliflower Steaks (Printable)

Thick roasted cauliflower steaks seasoned with chili-lime spices and drizzled with cool avocado crema for a satisfying low-carb vegetarian meal.

# What You’ll Use:

→ 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
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

# How-To:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove leaves from 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 uses.
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 combined.
04 - Place 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 cooking, until golden and tender-crisp.
06 - 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 reach desired consistency.
07 - Arrange roasted cauliflower steaks on serving plates. Drizzle generously with avocado crema and garnish with additional cilantro, lime wedges, and sliced jalapeño as desired.

# Expert Advice:

01 -
  • The cauliflower gets so crispy and caramelized that even people skeptical about vegetables will ask for seconds.
  • Those thick steaks feel fancy and restaurant-worthy but come together in less time than ordering takeout.
  • One marinade does all the heavy lifting while the avocado crema makes everything taste indulgent without the guilt.
02 -
  • Don't slice your cauliflower too thin or it will burn instead of caramelize, so aim for that full inch thickness and your results will be completely different.
  • The avocado crema is best made right before serving because it will brown slightly if it sits too long, though a squeeze of extra lime juice helps prevent oxidation.
03 -
  • Dry your cauliflower steaks thoroughly before applying the marinade so they crisp instead of steam in the oven.
  • If your avocado isn't quite ripe, the crema will taste bitter, so choose one that's soft but still has a tiny bit of resistance when you squeeze it.
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