Low-Carb Curried Cauliflower Steaks

4.3 stars, average of 26 ratings

Low-Carb Curried Cauliflower SteaksPin recipeFollow us 123.4k

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.

Hands-on Overall

Nutritional values (per serving, appetizer/side)

Net carbs4.5 grams
Protein3.6 grams
Fat23.1 grams
Calories241 kcal

Calories from carbs 7%, protein 6%, fat 87%

Total carbs8 gramsFiber3.6 gramsSugars2.8 gramsSaturated fat4.1 gramsSodium326 mg(14% RDA)Magnesium35 mg(9% RDA)Potassium392 mg(20% EMR)

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.
    Low-Carb Curried Cauliflower Steaks
  3. Mix the curry powder, paprika, olive oil, ginger, salt and pepper in a small bowl.
    Low-Carb Curried Cauliflower Steaks
  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.
    Low-Carb Curried Cauliflower Steaks
  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. Low-Carb Curried Cauliflower Steaks

Ingredient nutritional breakdown (per serving, appetizer/side)

Net carbsProteinFatCalories
Cauliflower, fresh
3 g1.9 g0.3 g25 kcal
Curry powder, spices
0 g0.1 g0.1 g3 kcal
Olive oil, extra virgin
0 g0 g13.5 g119 kcal
Ginger root, fresh
0.2 g0 g0 g1 kcal
Paprika, spices
0 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0 g0 g0 g0 kcal
Hazelnuts, nuts
0.4 g0.7 g3 g31 kcal
Macadamia nuts
0.3 g0.4 g3.8 g36 kcal
Cream, sour
0.6 g0.3 g2.3 g24 kcal
Parsley, fresh (spices)
0 g0 g0 g0 kcal
Total per serving, appetizer/side
4.5 g3.6 g23.1 g241 kcal
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Jo Harding
Creator of ModernFoodStories.com

Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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Comments (5)

This was great tasting and super easy to make.  II served it with the Italian egg drop soup.

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Thank you Krissie!

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I served the leftovers for lunch the next day, cold on a bed of spinach with a little olive oil and pepper.  It was absolutely amazing.  The flavors had really settled into the cauliflower in a nice, mellow way.  

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In my top 10 of all time favourite low carb recipes. Thanks for sharing this one Martina. I could eat it every day.

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I told you I love roasted cauliflower! This one is a winner!

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