Pesto Cauliflower Steaks

If you’ve been stuck in a dinner rut lately, you have to try these Keto Pesto Cauliflower Steaks. Honestly, I used to think cauliflower was pretty boring until I roasted it this way—it gets so tender and caramelized! This recipe is a total game-changer for anyone looking for a quick, low-carb vegetarian dinner that doesn’t skimp on flavor. With that cheesy, nutty topping, it’s basically comfort food without the guilt. Trust me, even the non-keto folks in your house are going to fight over seconds!

Preparation Time: 5 minutes Cooking Time: 20 minutes Servings: 2

Ingredients:

• 0.5 head Cauliflower (approx. 14.1 oz / 400 g)

• 2 tbsp Olive oil (approx. 1.0 oz / 28 g), plus extra for brushing

• Pink Himalayan salt (to taste)

• Freshly ground black pepper (to taste)

• 2 cups Fresh basil leaves, packed (approx. 2.1 oz / 60 g)

• 0.5 cup Grated Parmesan cheese (approx. 1.8 oz / 50 g)

• 0.25 cup Almonds (approx. 1.2 oz / 35 g)

• 0.5 cup Shredded mozzarella cheese (approx. 2.0 oz / 57 g)

Directions:

1. Preheat your oven to 425°F (220°C). Brush a baking sheet with a thin layer of olive oil or line it with a silicone baking mat.
2. To prepare the cauliflower steaks, remove and discard the outer leaves. Slice the cauliflower head into 1.0-inch (2.5 cm) thick slices. (Note: You can roast any extra floret crumbles that fall off alongside the steaks).
3. Place the cauliflower steaks on the prepared baking sheet. Lightly brush the surface of each steak with olive oil just enough to coat it for caramelization. Season generously with Pink Himalayan salt and freshly ground black pepper.
4. Roast the cauliflower steaks in the preheated oven for 20 minutes.
5. While the cauliflower is roasting, combine the fresh basil leaves, grated Parmesan cheese, almonds, and the 2 tbsp of olive oil in a food processor or high-speed blender. Season with a pinch of Pink Himalayan salt and pepper. Pulse and mix until well combined into a pesto texture.
6. Remove the baking sheet from the oven. Spread a layer of the pesto mixture on top of each cauliflower steak, then top evenly with the 0.5 cup of shredded mozzarella cheese.
7. Return the pan to the oven and bake for approximately 2 minutes, or until the cheese is fully melted and bubbly.
8. Transfer the cauliflower steaks to two plates and serve hot.

Nutritional Information (Per Serving)

• Calories: 460 kcal

• Total Fat: 36 g

• Saturated Fat: 9 g

• Total Carbohydrates: 15.5 g

• Dietary Fiber: 6 g

• Net Carbohydrates: 9.5 g

• Protein: 24 g

• Sodium: 480 mg (approx.)

• Cholesterol: 30 mg

Pro Tips for the Perfect Cauliflower Steaks

• Slice Right Through the Core: To keep your “steaks” from falling apart into florets, make sure you slice right through the thick central stem of the cauliflower. This stem acts as the glue that holds the florets together. If you cut the florets off the stem, you’ll just have roasted veggies—still delicious, but not a steak!

• Don’t Toss the “Crumbles”: When you slice cauliflower, you will inevitably end up with loose florets that fall off the sides. Don’t throw them away! Toss them in oil and seasoning and roast them on the same tray surrounding the steaks. They make a great snack while you’re plating up.

• Dry Before You Oil: For the best caramelization (that golden-brown color), make sure your cauliflower is dry before you brush it with oil. If it’s wet from washing, it will steam instead of roast, leading to a mushy texture.

• Watch the Pesto Consistency: If you are making the pesto from scratch, try to keep it slightly on the thicker side. If it’s too oily or runny, it might slide right off the cauliflower while baking. If you are using store-bought pesto to save time, just double-check the label to ensure it doesn’t have added sugars or inflammatory oils (like soybean oil) to keep it strictly Keto.

• The Broiler Finish: If you love those bubbly, brown spots on your cheese, switch your oven to “Broil” for the last 1–2 minutes of cooking. Just keep a very close eye on it—almonds burn very quickly!

• Serving Size: Depending on the size of your cauliflower head, the steaks can vary. If you have a massive head of cauliflower, one steak is a full meal. If it’s smaller, you might want to serve it alongside a simple arugula salad to round out the plate.

Frequently Asked Questions

Can I make these cauliflower steaks ahead of time? While roasted cauliflower is best served fresh right out of the oven for that perfect texture, you can prep the elements in advance. You can slice the cauliflower steaks and make the pesto up to 2 days beforehand. Store them separately in the fridge in airtight containers. When you are ready to eat, simply brush with oil and roast according to the instructions.

How do I reheat leftover cauliflower steaks? To avoid soggy leftovers, reheat the steaks in an oven or an air fryer rather than a microwave. Preheat your oven or air fryer to 350°F (175°C) and heat for about 5 to 7 minutes until the cheese is bubbling again.

Can I make this recipe nut-free? Yes, absolutely. This recipe uses almonds, but if you have a nut allergy, you can substitute them with sunflower seeds or pumpkin seeds (pepitas). They provide a similar crunch and earthy flavor without the allergens. You can also skip the nuts entirely, though the pesto will be slightly less thick.

Is store-bought pesto okay for a Keto diet? You can use store-bought pesto to save time, but you need to read the label carefully. Many commercial brands use soybean oil or canola oil instead of olive oil, and some add sugar or potato starch, which adds unnecessary carbs. Look for brands with a short ingredient list that prioritize olive oil and contain no added sugars.

Why did my cauliflower steaks fall apart? The key to keeping the “steak” intact is slicing through the core (the thick stem). The florets are attached to the core, so if you slice the outer edges where there is no core, the florets will crumble off. Aim for the center of the head, and use the loose florets for roasting alongside the main steaks.

What should I serve with Pesto Cauliflower Steaks? If you are vegetarian, this dish is hearty enough to be a main course, perhaps paired with a fresh arugula salad or sautéed spinach. If you are serving this as a side dish for meat-eaters, it pairs beautifully with grilled chicken breast, salmon, or a juicy ribeye steak.

Is this recipe suitable for a Vegan diet? As written, this recipe contains Parmesan and mozzarella cheese. To make it Vegan, omit the cheeses. You can use nutritional yeast in the pesto to get that cheesy flavor, and top the steaks with a vegan mozzarella alternative or simply extra toasted pine nuts for crunch.

There you have it—a fancy-looking dinner that’s actually incredibly easy to pull together. Whether you are a Keto veteran or just trying to sneak more veggies into your week, these Pesto Cauliflower Steaks are sure to become a regular in your rotation. I’d love to hear how they turned out for you! Did you stick to the classic pesto or try a different variation? Leave a comment and a star rating below; your feedback makes my day!