Loaded cauliflower steaks with cheddar bacon sauce roast until caramelized, then take a drenching of velvety sauce sharpened with garlic, Dijon, and hot sauce. Crisp bacon and green onions rain over the top. It is all the loaded-baked-potato satisfaction for 5.1 g net carbs per serving.
Move over, potatoes! We’re giving humble cauliflower the ‘fully loaded’ treatment, and the results are absolutely spectacular. We’re talking thick, hearty ‘steaks’ of cauliflower, roasted to tender, caramelized perfection. But we don’t stop there. Each steak is generously smothered in a velvety, sharp cheddar cheese sauce, then showered with crispy, salty bacon and fresh green onions. It’s a low-carb dream that delivers all the indulgent, savory satisfaction of your favorite comfort foods. Whether you’re looking for a standout side dish or a satisfying vegetarian main, these Loaded Cauliflower Steaks are guaranteed to steal the show.
Ingredients
• 1 large head cauliflower
• 2 tablespoons / 30 ml (1 fl oz) olive oil
• Sea salt and ground black pepper, to taste
• For the Loaded Cheese Sauce
• ¾ cup / 180 ml heavy cream
• 2 cups / 226 g (8 oz) shredded sharp cheddar cheese
• 2 cloves garlic, minced
• 1 tablespoon / 15 ml (0.5 fl oz) Dijon mustard
• 1 teaspoon / 5 ml (0.2 fl oz) hot sauce
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• For Topping
• 8 slices bacon, cooked crisp and chopped
• 4 green onions, sliced
Instructions
1. Directions
2. Prepare for Roasting: Preheat your oven to 425°F / 220°C. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
3. Slice the Steaks: Trim the outer leaves from the cauliflower and slice off the very bottom of the stem, but keep the core intact. Carefully slice the head from top to bottom into 6 equal, 1-inch thick steaks.
4. Season and Roast: Arrange the cauliflower steaks in a single layer on the prepared baking sheet. Drizzle evenly with olive oil and season generously with sea salt and black pepper. Roast for 15 minutes.
5. Flip and Finish Roasting: Carefully flip the steaks and continue to roast for another 5 to 10 minutes, until the edges are nicely browned and the centers are fork-tender.
6. Make the Cheese Sauce: While the cauliflower roasts, combine the heavy cream, shredded cheddar, minced garlic, Dijon mustard, hot sauce, salt, and pepper in a medium saucepan. Warm over medium heat, stirring constantly until the cheese is fully melted and the sauce is smooth. Do not let it boil. Reduce heat to low to keep warm.
7. Serve and Garnish: Place the roasted cauliflower steaks on a serving platter. Generously spoon the warm cheese sauce over each steak, then top with a sprinkle of crispy bacon and sliced green onions. Serve immediately.
Nutritional Information
• Servings: 6
• Prep time: 10 minutes
• Cook time: 25 minutes
• Calories: 332 kcal
• Fat: 29 g
• Protein: 14 g
• Total Carbs: 7.3 g (0.26 oz)
• Dietary Fiber: 2.2 g
• Net Carbs: 5.1 g (0.18 oz)
Pro Tips
• Pro-Tips
• For the smoothest sauce, shred your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can result in a grainy texture.
• For the most uniform steaks, choose a large, dense head of cauliflower. Leave the core intact when slicing, as it’s the glue that holds the steaks together.
• Don’t discard the florets that fall off while slicing! Toss them with a little oil and seasoning and roast them alongside the steaks for a bonus snack or side.
• Batch cook bacon in the oven or air fryer ahead of time. You’ll have crispy bacon ready to go for this recipe and for quick breakfasts or salads all week.
FAQ
Q: How do I cut cauliflower into steaks without them falling apart
A: To create sturdy cauliflower steaks, choose a large, dense head of cauliflower. Trim the outer leaves and the very bottom of the stem, but make sure to leave the core intact as it holds the steaks together. Then, carefully slice the head from top to bottom into 1-inch thick steaks.
Q: Can I make this recipe vegetarian
A: Yes, this recipe is easily adapted for a vegetarian diet. Simply omit the crispy bacon topping. The roasted cauliflower steaks with the sharp cheddar cheese sauce and fresh green onions are still a delicious and satisfying vegetarian main or side dish.
Q: Why is my cheese sauce grainy
A: A grainy texture in cheese sauce is often caused by anti-caking agents found in pre-shredded cheese. For the smoothest, most velvety sauce, we recommend shredding your own cheese from a block. Also, be careful to warm the sauce over medium heat and not let it boil.
Q: Is this loaded cauliflower steak recipe keto-friendly
A: Absolutely. With only 5.1 grams (0.18 oz) of net carbs per serving, this recipe is an excellent choice for anyone following a keto or low-carb diet. It provides the indulgent flavor of loaded comfort food while fitting into a low-carbohydrate lifestyle.
Pro Tips
- Choose a large, dense head of cauliflower and keep the core intact when slicing — it is the glue that holds each steak together.
- Shred the cheddar from a block for the smoothest sauce; the anti-caking agents on pre-shredded cheese make it grainy.
- Keep the cheese sauce below a boil and stir constantly — high heat makes it separate.
- Roast the florets that fall off while slicing alongside the steaks with a little oil and seasoning for a bonus side.
- Batch-cook the bacon in the oven or air fryer ahead of time so it is ready to crumble.
Frequently Asked Questions
Are loaded cauliflower steaks keto?
Yes: each serving has 7.3 g of total carbs and 2.2 g of fiber (5.1 g net), with 14 g of protein and 29 g of fat.
How do I slice cauliflower steaks so they don't fall apart?
Trim the outer leaves and just the bottom of the stem, leave the core, then cut top-to-bottom into 1-inch steaks.
Can I make the cheese sauce ahead?
Rewarm it gently over low heat with a splash of cream; boiling or high heat will break the sauce.
Can I use frozen cauliflower?
Steaks need a fresh head for structure — frozen cauliflower (usually riced or florets) won't hold a steak shape.
Recipe card below.
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Loaded Cauliflower Steaks with Cheddar Bacon Sauce
Ingredients
Method
- Directions
- Prepare for Roasting: Preheat your oven to 425°F / 220°C.
- Line a large, rimmed baking sheet with parchment paper for easy cleanup.
- Slice the Steaks: Trim the outer leaves from the cauliflower and slice off the very bottom of the stem, but keep the core intact. Carefully slice the head from top to bottom into 6 equal, 1-inch thick steaks.
- Season and Roast: Arrange the cauliflower steaks in a single layer on the prepared baking sheet.
- Drizzle evenly with olive oil and season generously with sea salt and black pepper.
- Roast for 15 minutes.
- Flip and Finish Roasting: Carefully flip the steaks and continue to roast for another 5 to 10 minutes, until the edges are nicely browned and the centers are fork-tender.
- Make the Cheese Sauce: While the cauliflower roasts, combine the heavy cream, shredded cheddar, minced garlic, Dijon mustard, hot sauce, salt, and pepper in a medium saucepan.
- Warm over medium heat, stirring constantly until the cheese is fully melted and the sauce is smooth.
- Do not let it boil.
- Reduce heat to low to keep warm.
- Serve and Garnish: Place the roasted cauliflower steaks on a serving platter. Generously spoon the warm cheese sauce over each steak, then top with a sprinkle of crispy bacon and sliced green onions.
- Serve immediately.
- Don't discard the florets that fall off while slicing!
- Toss them with a little oil and seasoning and roast them alongside the steaks for a bonus snack or side.
