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cauliflower steak with mozzarella, tomato sauce, and basil on a plate with a fork and knife, another on a plate in the background

CAULIFLOWER PARMESAN

Craving all the cheesy, saucy goodness of chicken parmesan but want to keep things low-carb? Say hello to Cauliflower Parmesan, the ultimate veggie-packed twist that’s crispy, comforting, and 100% keto-approved!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 Servings

Ingredients

  • 1 large head Cauliflower
  • ½ cup Almond Flour
  • ½ cup Parmesan Cheese freshly grated
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Italian Seasoning
  • Salt and Pepper to taste
  • 2 large Eggs beaten
  • ½ cup Marinara Sauce (low carb for keto friendly)
  • 6-8 slices Mozzarella Cheese (or 1 cup grated)
  • 2 tbsp Extra Virgin Olive Oil
  • Fresh Basil Leaves for garnish

Instructions

  • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside until ready to use.
  • Remove the leaves and trim the stem of the cauliflower, keeping the core intact. Slice the cauliflower into about 1-inch thick steaks (you should get about 3-4 steaks from a large cauliflower).
    3 thick raw cauliflower steaks in a bowl
  • In one bowl, mix the almond flour, Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper.
    almond flour, grated parmesan cheese and spices in a bowl
  • In another bowl, beat the eggs.
    beaten eggs in a bowl
  • Dip each cauliflower steak into the beaten eggs, allowing any excess to drip off, then coat it in the almond flour mixture. Use your hands/fingers to press the mixture onto the cauliflower to ensure it sticks well.
    hand holding a breaded and seasoned cauliflower steak over a bowl with beaten eggs and another with breadcrumbs
  • Heat olive oil in a large oven-safe skillet over medium heat. Sear the cauliflower steaks on each side for about 3-4 minutes, or until golden brown, working in batches if you have to.
    breaded cauliflower steak cooking in a cast iron skillet
  • Transfer the seared cauliflower steaks to the prepared baking sheet. Bake for 15-20 minutes, until they’re tender.
    3 breaded and seared cauliflower steaks on a parchment lined baking sheet
  • Remove from the oven, spoon marinara sauce over each steak, and top with the sliced or shredded mozzarella cheese.
    3 breaded cauliflower steaks with tomato sauce and 2 slices of unmelted mozzarella cheese on a parchment lined baking sheet
  • Turn on the broiler. Place the skillet under the broiler for 2-3 minutes, or until the cheese is melted and bubbly with golden spots. Remove from the oven and let the cauliflower steaks cool slightly. Garnish with fresh basil leaves before serving.
    cauliflower parmesan with tomato sauce, fresh basil and mozzarella on a plate, more on a lined sheet pan in the background

Nutrition

Serving: 1Serving | Calories: 296kcal | Carbohydrates: 17g | Protein: 16g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 103mg | Sodium: 454mg | Potassium: 786mg | Fiber: 7g | Sugar: 6g | Vitamin A: 384IU | Vitamin C: 104mg | Calcium: 260mg | Iron: 3mg
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