Low-Carb Curried Cauliflower Steaks

Having followed a low-carb diet for over 6 years, I’ve had the opportunity to taste lots of wonderful keto recipes but I have to say guys, these curried cauliflower steaks are up there in my top 10 low-carb recipes of all time.

As I sit here typing this, I can still taste the fragrant aromas of coriander, cumin and turmeric cuddled up against fresh ginger with lots of deep green, peppery olive oil. They are amazing. Even if you’re not the biggest cauliflower fan, please give them a try, I think I may even convert you!

Great as a low-carb side to pair with your favourite source of protein. I like to serve them with a roasted salmon fillet or roast chicken. I highly recommend my Low-carb Crispy Spatchcock Chicken. These two dishes are a match made in heaven.

I hope you enjoy these healthy Curried Cauliflower Steaks as much as I did.

Step-by-step

1. Preheat the oven to 190 °C/ 375 °F (fan assisted.) Remove the leaves from the cauliflower. Slice the cauliflower slightly off centre down the middle and slice into 3 steaks. Be careful when cutting as the florets are fragile.

2. Transfer to a baking tray lined with greaseproof paper.

   

3. Mix the curry powder, paprika, olive oil, ginger, salt and pepper in a small bowl.

   

4. Cover the cauliflower steaks with the marinade using a silicone brush or spoon.

5. Bake in the oven for about 40 minutes, or until golden and slightly crisp.

6. After about 30 minutes, place the nuts on a baking tray and roast in the oven for 4-6 minutes until golden. Remove from the oven and allow to cool.

   

7. Place the curried cauliflower steaks on a plate and serve with sour cream, toasted nuts and fresh parsley. Optionally, serve with salad leaves or our Quick Green Salad, Avocado and Kale Salad, or Mediterranean Salad. Tastes best when served fresh but can be stored in the fridge for 3 days.

   

Recipe

Low-Carb Curried Cauliflower Steaks

★★★★☆4.4 (39 ratings)

These vegetarian keto curried cauli steaks are a delicious low carb dinner recipe delicately spiced and super ...

Hands on

10m

Overall

45m

Servings

4

4.5 g

Net carbs

3.6 g

Protein

23.1 g

Fat

241

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

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Ingredients makes 4 appetizers/sides or 2 mains

• Cauli-Steaks:
• 4 cauliflower steaks cut from the centre of a large cauliflower (400 g/ 14.1 oz)
• 2 tsp medium curry powder blend
• 4 tbsp extra virgin olive oil or melted ghee (60 ml/ 2 fl oz)
• 1 tbsp grated ginger (6 g/ 0.2 oz)
• ¹/₄ tsp paprika
• ¹/₂ tsp sea salt, or to taste
• ¹/₄ tsp cracked black pepper
• 2 heaped tbsp chopped hazelnuts (20 g/ 0.7 oz)
• 2 heaped tbsp chopped macadamia nuts (20 g/ 0.7 oz)
• To serve:
• 4 tbsp sour cream (48 g/ 1.7 oz)
• 1 tbsp chopped parsley
• Optional: fresh leafy greens of choice (arugula, spinach, watercress, lamb lettuce, etc.)

Instructions

1. Preheat the oven to 190 °C/ 375 °F (fan assisted.) Remove the leaves from the cauliflower. Slice the cauliflower slightly off centre down the middle and slice into 3 steaks. Be careful when cutting as the florets are fragile.

2. Transfer to a baking tray lined with greaseproof paper.

3. Mix the curry powder, paprika, olive oil, ginger, salt and pepper in a small bowl.

4. Cover the cauliflower steaks with the marinade using a silicone brush or spoon.

5. Bake in the oven for about 40 minutes, or until golden and slightly crisp.

6. After about 30 minutes, place the nuts on a baking tray and roast in the oven for 4-6 minutes until golden. Remove from the oven and allow to cool.

7. Place the curried cauliflower steaks on a plate and serve with sour cream, toasted nuts and fresh parsley. Optionally, serve with salad leaves or our Quick Green Salad, Avocado and Kale Salad, or Mediterranean Salad. Tastes best when served fresh but can be stored in the fridge for 3 days.

Nutrition per serving, appetizer/side

Carbs 7%Protein 6%Fat 87% of calories

Net carbs

4.5 g

Total carbs

8 g

Fiber

3.6 g

Sugars

2.8 g

Protein

3.6 g

Fat

23.1 g

Saturated fat

4.1 g

Calories

241 kcal

Sodium

326 mg · 14.2% RDA

Magnesium

35 mg · 8.69% RDA

Potassium

392 mg · 19.6% EMR

Nutrition by ingredient

Per appetizer/side	Net carbs	Protein	Fat	kcal
Cauliflower, fresh	3 g	1.9 g	0.3 g	25
Curry powder, spices	0 g	0.1 g	0.1 g	3
Olive oil, extra virgin	0 g	0 g	13.5 g	119
Ginger root, fresh	0.2 g	0 g	0 g	1
Paprika, spices	0 g	0 g	0 g	0
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0 g	0 g	0 g	0
Hazelnuts, nuts, unblanched	0.4 g	0.7 g	3 g	31
Macadamia nuts	0.3 g	0.4 g	3.8 g	36
Cream, sour	0.6 g	0.3 g	2.3 g	24
Parsley, fresh (spices)	0 g	0 g	0 g	0
Total	4.5 g	3.6 g	23.1 g	241

Serving size appetizer/side

• Gluten free
• Egg free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Pescatarian
• Vegetarian