Crispy Roasted Cauliflower Steaks
Course: Salads u0026amp; Side DishesDifficulty: Easy
Servings
2
servingsPrep time
10
minutesCooking time
40
minutesCalories
460
kcalTotal Carbs
8
gramsNet carbs
5
gramsFat
40
gramsProtein
18
gramsThis recipes is both scalable and highly customizable. You can make cauliflower steaks or, if you’d prefer, you can make bite-sized, dippable cauliflower nuggets from the florets. The gochujang sauce is optional, but is included in the nutritional information above. For macros on just the cauliflower steaks, see the notes below the recipe.
Ingredients
- Cauliflower Steaks
1 head cauliflower
2 TB olive oil
3/4 cup shredded sharp cheddar (60g)
1/3 cup pork rind panko (30g)
- Gochujang Sauce
1/4 cup mayonnaise (60g/mL)
1 tsp gochujang (Korean chili paste)
1 tsp brown sweetener, such as Swerve or Truvia
1 tsp rice vinegar
1/4 tsp sesame oil
Directions
- Preheat oven to 500F or 260C.
- Remove leaves from cauliflower and slice in half, then slice a 1 inch “steak” from each side. Save the outer florets for another use (or roast them along with the steaks).
- Place the cauliflower on a parchment lined baking sheet, brush both sides with olive oil and roast for 15 minutes, then flip the steaks and/or florets, brush with the remaining olive oil and roast for another 10 minutes.
- While the cauliflower is roasting, prepare the breading by mixing the cheddar cheese and pork panko in a food processor, pulsing for roughly 30 seconds.
- After the cauliflower has roasted for 25 minutes, remove from oven and sprinkle half of the breading mixture on top of the steaks and/or nuggets. Return to the oven for 5 minutes.
- After 5 minutes, flip the cauliflower over and sprinkle on the remaining breading. Return to the oven for an additional 10 minutes.
- While the cauliflower finishes roasting, combine the remaining ingredients in a bowl and whisk together to create the gochujang sauce.
- Remove the cauliflower from the oven and serve with the sauce (drizzled over the steaks, or as a dipping sauce for nuggets).
Recipe Video
Notes
- Nutritional information is for 1 “steak” with gochujang sauce.
- Macros for just the “steaks” are: 5g total carbs, 3g net carbs, 18g protein, 29g fat
Pingback: Crispy Roasted Cauliflower Steaks Or Nuggets With Gochujang Sauce
I put this comment on the youtube but its been 5 days since you published so I thought I would also post it
I saw this recipe and was intrigued enough to give it a try, it was completely awesome, it didn’t have the overpowering taste of cauliflower you usually get from cauliflower and the dipping sauce really makes it shine so thank you for this recipe will definitely make again. I had a large head of cauliflower and i got 2 large steaks out of it and a bunch of bigger pieces and some small ones too so I tried an experiment which worked out very well.
I shook the cauliflower nugs in a bag with olive oil to coat the pieces then roasted them on a sheet tray per your recipe. After they were finished I arranged the pieces into a 5×7 well sprayed ceramic baking dish, putting the large pieces on the bottom and then the smaller ones on top of these and covered this with half of the panko/cheese mixture and popped the dish into the oven for about 7 or 8 minute. I took the pan out and inverted it onto a piece of parchment which made a roasted cauliflower loaf that was held together with the melted cheese mixture that dripped down to coat the pieces below. I covered the other half and returned it to the oven. took it out after about 5 minutes and the result was a nice loaf shape which held together and could be cut into meatloaf like slices and served on a plate with the sauce. Just thought I would share this experiment with you
This recipe is great! That topping is so versatile. I used it as a crust for a quiche. Just pressed it to the bottom of a nonstick skilled and cooked over medium heat till crisp. Baked the quiche like normal them recrisped the bottom on the stovetop before serving.
I guess my oven needs to be regulated because the tips of the cauliflower were black after the first 15 minutes. I turned it down to 450 for the second side. After breading it I couldn’t leave it in the oven for the second breading more than 5 minutes. I also thought the dipping sauce was too sweet so I personally would leave out the sugar substitute. I added more rice wine vinegar and some chopped up picked ginger, which suited me just fine. I admit I ate all the small roasted pieces while waiting for the steaks to cook so now I’m too full to eat the steaks! I will try this recipe again using 425 temp and see if that works better.
I have a YouTube video on how to calibrate your oven. You might want to check it out…
I’m new to Keto, but your videos and website have made me realize that I can do this!!! I made your cauliflower steaks tonight and OMG!!!!!!, the flavor was amazing! I didn’t make the dressing, because I can’t have anything spicy. I never realized how great stuff would taste if we just take the time to make sure it’s healthy! Thank you for helping me to live a new lifestyle. I’ve lost 10 lbs. already. I’ve 10 to 15 more to go and I know I can do it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Thanks again! You are awesome!!!!!!!!!!!!!!!!!!!!!!!!