Keto Chili Lime Cauliflower Steaks (Print Version)

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

# What You’ll Need:

→ 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 option
13 - Juice of 1 lime
14 - 1 garlic clove, minced
15 - 1 tablespoon chopped fresh cilantro
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 Make It:

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 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 well combined.
04 - Arrange the 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 - In a blender or food processor, combine avocado, sour cream, lime juice, garlic, cilantro, and salt. Blend until smooth, adding water one tablespoon at a time to achieve desired consistency.
07 - Arrange the roasted cauliflower steaks on serving plates. Drizzle generously with avocado crema and garnish with cilantro, lime wedges, and jalapeño slices as desired.

# Additional Tips::

01 -
  • Those cauliflower steaks develop the most satisfying golden crust while staying tender inside, proving vegetables can be genuinely exciting.
  • The avocado crema is so silky and rich you won't miss anything heavier, and it doubles as an incredible dip for leftovers.
  • Forty-five minutes from start to plating means you're eating something restaurant-quality on a weeknight without the stress.
02 -
  • Don't skip flipping the steaks halfway through—the second side needs that high heat contact to develop that golden crust that makes the dish special.
  • Make your avocado crema right before serving or it will oxidize and turn that beautiful green a dull brown, which tastes fine but looks sad.
  • If your cauliflower steaks are thinner than expected, reduce roasting time to 20 minutes so they don't dry out.
03 -
  • Pat your cauliflower steaks dry before brushing with marinade so they roast instead of steam, and nothing prevents that beautiful browning like trapped moisture.
  • Make extra crema because once people taste it they'll want it on everything, and having it ready means you can throw together meals even faster next time.
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