Keto Chili Lime Cauliflower Steaks

These Keto Chili Lime Cauliflower Steaks with Avocado Crema are a vibrant and satisfying low-carb main dish. Thick cauliflower steaks are roasted until golden and tender, coated in a zesty, smoky marinade, and topped with a luxurious, velvety avocado crema that brings every bite to life.

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Roasting cauliflower as "steaks" transforms this humble vegetable into a hearty centerpiece. The high heat of the oven caramelizes the edges, while the chili-lime infusion ensures a depth of flavor that pairs beautifully with the cooling lime-infused crema.

Ingredients

• 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
• 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
• Garnishes (optional)
• Extra chopped cilantro
• Lime wedges
• Sliced jalapeño

Instructions

1

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

2

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).

3

In a small bowl, whisk together olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, lime zest, and lime juice.

4

Place the cauliflower steaks on the baking sheet. Brush both sides generously with the chili-lime marinade.

5

Roast for 25–30 minutes, flipping once halfway through, until golden and crisp-tender.

6

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.

7

To serve, plate the cauliflower steaks and drizzle generously with avocado crema. Garnish with cilantro, lime wedges, and jalapeño if desired.

Zusatztipps für die Zubereitung

To get the best steaks, use a large chef's knife and ensure the core stays attached to hold the florets together. If you have extra florets that fall off, simply toss them in the marinade and roast them alongside the steaks. Always check product labels to ensure your ingredients, like sour cream or yogurt, fit your specific dietary needs.

Varianten und Anpassungen

For a kick of spice, add a pinch of cayenne pepper to the marinade or a few extra slices of jalapeño on top. If you prefer a dairy-free version, substitute the sour cream with coconut yogurt. You can also swap sour cream for Greek yogurt for a higher-protein, tangier crema.

Serviervorschläge

These steaks are fantastic as a standalone vegetarian main dish, but they also pair wonderfully with a fresh side salad or grilled proteins. The avocado crema is quite versatile; any leftovers make an excellent dip for raw vegetables or a topping for keto tacos.

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Whether you're looking for a quick weeknight dinner or a healthy addition to your meal prep, these Chili Lime Cauliflower Steaks deliver on both nutrition and flavor. Simple to prepare yet elegantly presented, they are sure to become a low-carb favorite in your kitchen.

Kitchen Guide

→ What cauliflower varieties work best?

Large, firm heads of white cauliflower yield the most substantial steaks. Look for tight, compact florets without any discoloration or brown spots. Heavier heads typically produce thicker, more satisfying slices that hold their shape beautifully during roasting.

→ Can I make the avocado crema ahead?

Prepare the crema up to 24 hours in advance and store in an airtight container in the refrigerator. The surface may oxidize slightly, but a quick stir restores its vibrant green color. Add fresh lime juice and keep avocado pits in the container to help prevent browning.

→ How do I get thick steaks from cauliflower?

Slice through the center of each head from top to bottom, keeping the core intact to hold the layers together. Aim for 1-inch thickness—you'll get 2-3 steaks per head. Reserve any loose florets for roasting separately or adding to other dishes.

→ What can substitute for sour cream in the crema?

Coconut yogurt creates a dairy-free version with subtle sweetness, while Greek yogurt offers extra protein and tang. Cashew cream blended with lemon provides rich, neutral flavor. Each alternative creates slightly different texture but equally delicious results.

→ How can I add more protein to this dish?

Serve alongside grilled chicken, shrimp, or steak strips. Crumbled queso fresco or cotija over the top adds both protein and salty contrast. For plant-based options, top with hemp seeds or pair with black beans for a complete meal.

→ What temperature should I roast cauliflower steaks?

425°F achieves perfect caramelization while keeping the interior tender. The high heat creates golden, crispy edges and cooks the steaks through in about 30 minutes. Lower temperatures may result in mushy texture rather than the desired crisp-tender bite.