This easy Keto Cauliflower Parmesan is a delicious low-carb twist on a classic! Roasted cauliflower steaks are topped with marinara, melty mozzarella, and crispy parmesan for a flavour-packed meal. Perfect for a quick and healthy dinner, this dish is gluten-free and can be made with your favourite marinara sauce. Enjoy it as a main or side!
Recipe Ingredients
- 1 head cauliflower (1.4 kg / 3 lbs)
- 3 tbsp extra virgin olive oil
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp sea salt
- ¼ tsp black pepper
- 50g / ½ cup grated parmesan cheese
- 240ml / 1 cup marinara sauce (no sugar added)
- 85g / ¾ cup shredded mozzarella cheese
- ¼ cup fresh basil, cut into ribbons
How To Make Low Carb Keto Cauliflower Parmesan
- Preheat the oven: Move the oven racks to the center and upper third. Preheat to 220°C / 425°F.
- Prepare the cauliflower: Cut off the base of the cauliflower to create a flat surface. Remove the thick green stems. Stand it up and slice into 2.5 cm / 1-inch thick steaks, cutting from top to bottom.
- Arrange on a baking sheet: Line a baking tray with parchment paper. Place the cauliflower steaks and any loose florets on the tray.
- Season the cauliflower: In a small bowl, mix olive oil, Italian seasoning, garlic powder, salt, and pepper. Brush the mixture onto both sides of the cauliflower steaks and florets. Ensure any loose florets are placed flat side down.
- Bake the cauliflower: Place the tray on the center rack and bake for 20 minutes. Remove from the oven.
- Flip and add parmesan: Carefully turn the cauliflower steaks and florets over using a spatula. Sprinkle grated parmesan over the top. Return to the oven and bake for 18-20 minutes until golden brown and caramelized on the edges.
- Broil with marinara and cheese: Remove from the oven and set it to broil/grill. Spread marinara sauce over the cauliflower steaks and sprinkle with mozzarella. Place the tray on the upper rack and broil for 1-3 minutes, until the cheese is melted and golden.
- Serve: Garnish with fresh basil and enjoy!
Recipe Tips
- Cut Even Steaks: Slice the cauliflower into even 1-inch (2.5 cm) thick steaks so they cook evenly and hold their shape. Thinner slices may break apart.
- Use High Heat for Roasting: Baking at 220°C / 425°F helps the cauliflower caramelize, giving it a rich, nutty flavour.
- Flip Carefully: Use a wide spatula to flip the cauliflower steaks gently, as they can be delicate after roasting.
- Broil for a Golden Top: Keep a close eye while broiling—1 to 3 minutes is enough to melt and brown the cheese without burning it.
- Choose the Right Marinara: Use a sugar-free marinara sauce to keep it keto-friendly, or make your own with crushed tomatoes, garlic, and Italian seasoning.
How To Store and Reheat Leftovers?
- Refrigerate: First, let the leftover Cauliflower Parmesan cool to room temperature. Store it in an airtight container and refrigerate for up to 3 days.
- Freeze: This recipe is not recommended for freezing because the cauliflower becomes too soft and watery after thawing, losing its texture. It’s best enjoyed fresh or stored in the fridge for a few days.
- Reheat: Preheat the oven to 190°C / 375°F. Place the cauliflower on a baking tray and cover loosely with foil. Bake for 10-15 minutes until heated through.
Nutrition Facts
Serving Size: 1 serving
- Calories: 300 kcal
- Total Fat: 21.9g
- Saturated Fat: 1.95g
- Cholesterol: 6.75mg
- Sodium: 238mg
- Total Carbohydrate: 15.3g
- Dietary Fiber: 4.6g
- Sugars: 5.3g
- Protein: 12.9g
Check out More Recipes:
Low Carb Keto Cauliflower Parmesan
Description
This easy Keto Cauliflower Parmesan is a delicious low-carb twist on a classic! Roasted cauliflower steaks are topped with marinara, melty mozzarella, and crispy parmesan for a flavour-packed meal. Perfect for a quick and healthy dinner, this dish is gluten-free and can be made with your favourite marinara sauce. Enjoy it as a main or side!
Ingredients
Instructions
- Preheat the oven: Move the oven racks to the center and upper third. Preheat to 220°C / 425°F.
- Prepare the cauliflower: Cut off the base of the cauliflower to create a flat surface. Remove the thick green stems. Stand it up and slice into 2.5 cm / 1-inch thick steaks, cutting from top to bottom.
- Arrange on a baking sheet: Line a baking tray with parchment paper. Place the cauliflower steaks and any loose florets on the tray.
- Season the cauliflower: In a small bowl, mix olive oil, Italian seasoning, garlic powder, salt, and pepper. Brush the mixture onto both sides of the cauliflower steaks and florets. Ensure any loose florets are placed flat side down.
- Bake the cauliflower: Place the tray on the center rack and bake for 20 minutes. Remove from the oven.
- Flip and add parmesan: Carefully turn the cauliflower steaks and florets over using a spatula. Sprinkle grated parmesan over the top. Return to the oven and bake for 18-20 minutes until golden brown and caramelized on the edges.
- Broil with marinara and cheese: Remove from the oven and set it to broil/grill. Spread marinara sauce over the cauliflower steaks and sprinkle with mozzarella. Place the tray on the upper rack and broil for 1-3 minutes, until the cheese is melted and golden.
- Serve: Garnish with fresh basil and enjoy!
Notes
- Cut Even Steaks: Slice the cauliflower into even 1-inch (2.5 cm) thick steaks so they cook evenly and hold their shape. Thinner slices may break apart.
Use High Heat for Roasting: Baking at 220°C / 425°F helps the cauliflower caramelize, giving it a rich, nutty flavour.
Flip Carefully: Use a wide spatula to flip the cauliflower steaks gently, as they can be delicate after roasting.
Broil for a Golden Top: Keep a close eye while broiling—1 to 3 minutes is enough to melt and brown the cheese without burning it.
Choose the Right Marinara: Use a sugar-free marinara sauce to keep it keto-friendly, or make your own with crushed tomatoes, garlic, and Italian seasoning.
