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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
Serving size appetizer/side
Nutritional values (per 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
- 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.
- Transfer to a baking tray lined with greaseproof paper.
- Mix the curry powder, paprika, olive oil, ginger, salt and pepper in a small bowl.
- Cover the cauliflower steaks with the marinade using a silicone brush or spoon.
- Bake in the oven for about 40 minutes, or until golden and slightly crisp.
- 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.
- 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.
Curried Cauliflower Steaks
Step by Step
Ingredients
- 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)
- 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
- 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.
- Transfer to a baking tray lined with greaseproof paper.
- Mix the curry powder, paprika, olive oil, ginger, salt and pepper in a small bowl.
- Cover the cauliflower steaks with the marinade using a silicone brush or spoon.
- Bake in the oven for about 40 minutes, or until golden and slightly crisp.
- 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.
- 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.
Nutrition (per serving, appetizer/side)
Calories241kcal
Net Carbs4.5g
Carbohydrates8g
Protein3.6g
Fat23.1g
Saturated Fat4.1g
Fiber3.6g
Sugar2.8g
Sodium326mg
Magnesium35mg
Potassium392mg
Detailed nutritional breakdown (per appetizer/side)
| Total per appetizer/side |
| 4.5 g | 3.6 g | 23.1 g | 241 kcal |
| Cauliflower, fresh |
| 3 g | 1.9 g | 0.3 g | 25 kcal |
| Curry powder, spices |
| 0 g | 0.1 g | 0.1 g | 3 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 13.5 g | 119 kcal |
| Ginger root, fresh |
| 0.2 g | 0 g | 0 g | 1 kcal |
| Paprika, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Hazelnuts, nuts, unblanched |
| 0.4 g | 0.7 g | 3 g | 31 kcal |
| Macadamia nuts |
| 0.3 g | 0.4 g | 3.8 g | 36 kcal |
| Cream, sour |
| 0.6 g | 0.3 g | 2.3 g | 24 kcal |
| Parsley, fresh (spices) |
| 0 g | 0 g | 0 g | 0 kcal |
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