Low Carb Keto Roasted Cauliflower Steaks with Tahini Sauce

Low Carb Keto Roasted Cauliflower Steaks with Tahini Sauce

Today we're going to turn again to cauliflower, the low carb dieter's best friend.

This versatile veg can be used as a substitute for potatoes, rice and even mac-n-cheese.  But today we're only going to ask it to be itself.  Good old roasted cauliflower.  

 Low Carb Keto Cauliflower Steak Recipe

To make this recipe, you start by cutting a head of cauliflower into steaks and roasting them along with a head of garlic. 

Once the cauliflower is tender and slightly browned, you can mix up a tahini sauce using the roasted garlic, some almond butter and a little tahini.  Before you know it, you'll have an excellent cauliflower steak with only 6g net carb per serving.

Good work, cauliflower!

 Low Carb Keto Cauliflower Steak Recipe

Low Carb Keto Roasted Cauliflower Steaks with Tahini Sauce

Instructions

Cauliflower:

  • 1 large head cauliflower
  • 1-2 tablespoons olive oil
  • Salt and pepper, to taste
  • 2 tablespoons fresh parsley, chopped

Tahini sauce:

  • 1 head garlic, roasted
  • 1/4 cup almond butter
  • 1 tablespoon tahini, room temperature
  • 1/8 teaspoon paprika
  • 3-5 tablespoons water
  • 1/8 -1/4 teaspoon salt, to taste

Instructions

1.  Preheat oven to 375 degrees F and cover a cookie sheet with parchment paper.

2.  Remove leaves from a head of cauliflower, but keep the stem intact.  Slice the cauliflower into 1 inch thick steaks.  The edges will turn into florets, but that's ok.

3.  Cut about 1/4 inch off of the top of a head of garlic, exposing the tops of the cloves.  Wrap in aluminum foil and pour a small amount of olive oil on top.  Seal the aluminum foil on top.  Add to the cookie sheet.

 Low Carb Keto Cauliflower Steak Garlic Instruction

4.  Place the cauliflower steaks and extra florets on the cookie sheet and brush with olive oil.  Salt and pepper to taste.

 Low Carb Keto Cauliflower Steak Pan Instruction

5.  Roast for 30-35 minutes until the cauliflower is tender and the edges are slightly browned.

6.  Remove the aluminum foil from the head of garlic and allow to cool until it is cool enough to handle.  Squeeze half of the cloves of garlic into a food processor or high powered blender. 

7.  Add almond butter, paprika and tahini to the food processor or high powered blender.  While blending, add in the water, a little at a time, until the sauce starts to become smooth.  Continue processing, scraping down the sides and adding additional water as needed, until the sauce is smooth and pourable. Add salt to taste.  Add more garlic if desired.

8.  Drizzle cauliflower with tahini sauce.  Sprinkle chopped parsley on top.   

SERVINGS: 5

PREP TIME: 15 MIN  COOK TIME: 30 MIN  

NUTRITIONAL INFO:  Calories 153 Fat 11g Protein 6g Carb 10g Fiber 4g Net Carbs 6g

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