Keto Pesto Cauliflower Steaks roast up golden and tender under a blanket of basil-almond pesto and bubbling mozzarella. Thick cauliflower slabs hold their own in a hot oven, so the edges caramelize while the middle stays satisfyingly meaty. It's a meat-free dinner with real presence on the plate.
Stuck in a dinner rut? Let’s break out of it with a recipe that completely transformed my view on cauliflower: Keto Pesto Cauliflower Steaks! I used to think of cauliflower as a bit… bland. But roasting it into thick, hearty ‘steaks’ turns it into something magical—tender on the inside with gorgeously caramelized edges. Smothered in a vibrant, nutty almond pesto and topped with bubbly, melted mozzarella, this is the low-carb vegetarian dinner that feels like pure comfort food. It’s so good, you’ll have everyone at the table, keto or not, asking for another slice!
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 (480 ml) 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
Instructions
1. Preheat the oven to 425°F / 220°C. Lightly oil a baking sheet or line it with parchment paper.
2. Remove the outer leaves from the cauliflower. Carefully slice the head into thick, 1-inch / 2.5 cm steaks, cutting through the core to keep them intact.
3. Arrange the steaks on the prepared baking sheet. Brush both sides with olive oil and season generously with salt and pepper. Toss any loose florets that fall off onto the pan as well.
4. Roast for 20 minutes, or until the edges are golden brown and the steaks are tender.
5. While the cauliflower roasts, make the pesto. In a food processor, combine the basil, Parmesan, almonds, and 2 tbsp (30 ml) olive oil. Season with a pinch of salt and pepper, then pulse until a thick paste forms.
6. Carefully remove the baking sheet from the oven. Spread the pesto evenly over the top of each steak, then sprinkle with shredded mozzarella.
7. Return to the oven and bake for another 2-3 minutes, or until the cheese is melted and bubbly. For extra browning, switch to the broiler for the last minute (watch closely!).
8. Serve immediately and enjoy!
Nutritional Information
• Per Serving
• Calories: 460 kcal
• Total Fat: 36 g
• Saturated Fat: 9 g
• Total Carbohydrates: 15.5 g (0.55 oz)
• Dietary Fiber: 6 g
• Net Carbohydrates: 9.5 g (0.34 oz)
• Protein: 24 g
• Sodium: 480 mg
• Cholesterol: 30 mg
Pro Tips
• Slice Through the Core: To ensure your steaks hold together, slice directly through the center stem. This is what binds the florets into a solid ‘steak’.
• Roast the Crumbles: Don’t discard the florets that fall off while slicing! Toss them with oil and seasoning and roast them alongside the steaks for a delicious bonus snack.
• Pat it Dry: For maximum caramelization and crispy edges, pat the cauliflower steaks completely dry with a paper towel before brushing with oil. Moisture leads to steaming, not roasting.
• Use the Broiler: For perfectly bubbly, golden-brown cheese, switch the oven to broil for the final 1-2 minutes of cooking. Watch it carefully, as it can brown very quickly!
FAQ
Q: How do I cut cauliflower so it doesn’t fall apart
A: The key is to slice directly through the central core or stem. This part holds the florets together, creating a solid ‘steak’. Aim for thick, 1-inch slices from the center of the cauliflower head for the best results.
Q: Can I use a different kind of nut for the pesto
A: Yes, while this recipe uses almonds for a nutty flavor, traditional pesto uses pine nuts. You could also experiment with walnuts or pecans, but be mindful that this may slightly alter the nutritional information.
Q: How do I get my cauliflower steaks crispy and not soggy
A: For maximum caramelization and crispy edges, make sure to pat the cauliflower steaks completely dry with a paper towel before brushing them with oil. Excess moisture will cause the cauliflower to steam instead of roast.
Q: What can I serve with these cauliflower steaks
A: These steaks are a satisfying meal on their own, but they also pair well with a simple side salad, grilled chicken or fish for added protein, or a side of zucchini noodles to keep the meal low-carb.
Pro Tips
- Slice each steak straight through the central core. The stem is what holds the florets together, so cutting through it keeps the slab intact as it roasts.
- Pat the cauliflower completely dry before brushing it with olive oil. Surface moisture leads to steaming, while dry edges are what get you those caramelized brown rims.
- Don't discard the florets that fall off while slicing. Toss them with oil and salt and roast them alongside the steaks for a crunchy bonus snack.
- For bubbly, golden-brown cheese, switch the oven to broil for the final 1-2 minutes and watch it the whole time, because mozzarella browns very quickly.
- The pesto swaps easily: the almonds in the blender can be replaced with pine nuts or walnuts at the same weight without moving the carb count much.
Frequently Asked Questions
Can I make the pesto ahead of time?
Yes. Blend the basil, Parmesan, almonds, and olive oil a day ahead and keep it covered in the fridge. Let it come to room temperature before spreading so it doesn't cool down the hot steaks.
How do I stop the cauliflower steaks from falling apart?
Cut through the core of the head so each steak has the stem holding its florets together, and move them with a wide spatula rather than tongs.
Is this recipe suitable for a vegetarian keto diet?
It is meat-free and keto-friendly, coming in at 15.5g total carbs and 6g fiber per serving, so 9.5g net carbs alongside 24g of protein.
Can I use frozen cauliflower for the steaks?
Frozen heads won't slice into solid steaks and give off too much water, so start with a fresh cauliflower for this recipe. Frozen florets only work if you roast them loose and pile the pesto on top.
Recipe card below.
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Keto Pesto Cauliflower Steaks
Ingredients
Method
- Preheat the oven to 425°F / 220°C. Lightly oil a baking sheet or line it with parchment paper.
- Remove the outer leaves from the cauliflower. Carefully slice the head into thick, 1-inch / 2. 5 cm steaks, cutting through the core to keep them intact.
- Arrange the steaks on the prepared baking sheet.
- Brush both sides with olive oil and season generously with salt and pepper.
- Toss any loose florets that fall off onto the pan as well.
- Roast for 20 minutes, or until the edges are golden brown and the steaks are tender.
- While the cauliflower roasts, make the pesto.
- In a food processor, combine the basil, Parmesan, almonds, and 2 tbsp (30 ml) olive oil.
- Season with a pinch of salt and pepper, then pulse until a thick paste forms.
- Carefully remove the baking sheet from the oven.
- Spread the pesto evenly over the top of each steak, then sprinkle with shredded mozzarella.
- Return to the oven and bake for another 2-3 minutes, or until the cheese is melted and bubbly. For extra browning, switch to the broiler for the last minute (watch closely!)
- Serve immediately and enjoy!
- Slice Through the Core: To ensure your steaks hold together, slice directly through the center stem. This is what binds the florets into a solid 'steak'.
- Roast the Crumbles: Don't discard the florets that fall off while slicing!
- Toss them with oil and seasoning and roast them alongside the steaks for a delicious bonus snack.
- Pat it Dry: For maximum caramelization and crispy edges, pat the cauliflower steaks completely dry with a paper towel before brushing with oil. Moisture leads to steaming, not roasting.
