Keto Chili Lime Cauliflower (Printable)

Roasted cauliflower steaks with chili-lime marinade and creamy avocado crema for a flavorful low-carb meal.

# What You'll Need:

→ Cauliflower Steaks

01 - 2 large heads cauliflower
02 - 3 tablespoons olive oil
03 - 2 teaspoons chili powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon cumin
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon black pepper
10 - Zest and juice of 1 lime

→ Avocado Crema

11 - 1 large ripe avocado
12 - 5 tablespoons sour cream or coconut yogurt
13 - Juice of 1 lime
14 - 1 garlic clove, minced
15 - 1 tablespoon chopped fresh cilantro
16 - 1/4 teaspoon sea salt
17 - 1 to 2 tablespoons water as needed

→ Garnishes

18 - Extra chopped cilantro
19 - Lime wedges
20 - Sliced jalapeño

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove leaves from cauliflower and trim stem while keeping the core intact. Slice each head into 1-inch-thick steaks, yielding 2 to 3 steaks per head. Reserve loose florets for other uses.
03 - Whisk together olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, lime zest, and lime juice in a small bowl.
04 - Place cauliflower steaks on prepared baking sheet. Brush both sides generously with chili-lime marinade.
05 - Roast for 25 to 30 minutes, flipping once halfway through, until golden and crisp-tender.
06 - While cauliflower roasts, combine avocado, sour cream, lime juice, garlic, cilantro, and salt in a blender or food processor. Blend until smooth, adding water one tablespoon at a time to achieve desired consistency.
07 - Arrange roasted cauliflower steaks on serving plates. Drizzle generously with avocado crema. Garnish with cilantro, lime wedges, and jalapeño if desired.

# Expert Tips:

01 -
  • It tastes indulgent and restaurant-quality, but you're getting massive nutrients and staying well within keto macros.
  • The contrast between crispy roasted cauliflower and silky avocado crema keeps you coming back for another forkful.
  • You can throw this together faster than ordering takeout, and your kitchen will smell like a seaside taqueria.
02 -
  • Slicing the cauliflower evenly is the hardest part; if your steaks are wildly different thicknesses, they'll finish cooking at different times and some will be mushy while others are underdone.
  • Don't skip flipping halfway through roasting, or one side stays pale and steams while the other burns.
  • Make the crema just before serving because avocado browns quickly once blended, even with lime juice as a preservative.
  • If your crema is too thick, add water gradually rather than another dollop of sour cream, which throws off the flavor balance.
03 -
  • Use a sharp chef's knife and cut on a wet paper towel to keep the cutting board from sliding around while you're slicing cauliflower steaks.
  • Let the cauliflower sit at room temperature for ten minutes after it comes out of the oven so the crema doesn't melt immediately on impact.
  • Make extra crema base without avocado and freeze it in ice cube trays for future quick meals; just add fresh avocado when you thaw and blend again.
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