Save to Pinterest Transform your dinner table with these stunning Keto Chili Lime Cauliflower Steaks with Avocado Crema. This low-carb vegetarian masterpiece proves that plant-based meals can be both satisfying and bursting with flavor. The thick slices of cauliflower develop a beautiful caramelized exterior when roasted, while the inside remains tender and infused with the bold spices of the marinade. The cool, creamy avocado sauce provides the perfect contrast to the warm, spiced cauliflower.
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The secret to these cauliflower steaks lies in the perfect balance of spices. The warming chili powder and smoky paprika create depth, while the bright lime cuts through with refreshing acidity. When you slice through the cauliflower, keeping the core intact helps the steaks hold together during roasting, resulting in that perfect meaty texture that makes this dish so substantial.
Ingredients
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- Cauliflower Steaks: 2 large heads cauliflower, 3 tbsp olive oil, 2 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp sea salt, 1/4 tsp black pepper, zest and juice of 1 lime
- Avocado Crema: 1 large ripe avocado, 1/3 cup sour cream (or coconut yogurt for dairy-free), juice of 1 lime, 1 garlic clove (minced), 1 tbsp chopped fresh cilantro, 1/4 tsp sea salt, 1-2 tbsp water as needed
- Garnishes (optional): Extra chopped cilantro, lime wedges, sliced jalapeño
Instructions
- Prepare the oven and cauliflower
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. Remove the leaves from the cauliflower and trim the stem, keeping the core intact. Slice each head into 1-inch-thick steaks (you should get 2–3 steaks per head; save loose florets for another use).
- Make the chili-lime marinade
- In a small bowl, whisk together olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, lime zest, and lime juice until well combined.
- Prepare and roast the cauliflower
- Place the cauliflower steaks on the baking sheet. Brush both sides generously with the chili-lime marinade. Roast for 25–30 minutes, flipping once halfway through, until golden and crisp-tender.
- Make the avocado crema
- Meanwhile, in a blender or food processor, combine avocado, sour cream, lime juice, garlic, cilantro, and salt. Blend until smooth, adding water a tablespoon at a time for desired consistency.
- Serve
- Plate the cauliflower steaks and drizzle generously with avocado crema. Garnish with cilantro, lime wedges, and jalapeño if desired.
Zusatztipps für die Zubereitung
Für eine gleichmäßige Röstung sollten die Blumenkohlsteaks in einer einzigen Schicht auf dem Backblech verteilt werden, ohne sich zu überlappen. Die Konsistenz der Avocado-Crema kann nach Belieben angepasst werden - für eine dickflüssigere Sauce weniger Wasser hinzufügen, für eine dünnere Konsistenz mehr Flüssigkeit einarbeiten. Um Zeit zu sparen, kann die Crema bis zu einem Tag im Voraus zubereitet und im Kühlschrank aufbewahrt werden.
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Varianten und Anpassungen
Für ein intensiveres Geschmackserlebnis können Sie den Blumenkohl vor dem Servieren mit frisch gehackten Kräutern wie Petersilie oder Koriander bestreuen. Wer es schärfer mag, kann der Marinade etwas Cayennepfeffer hinzufügen oder frische Jalapeño-Scheiben als Garnitur verwenden. Für eine vegane Version ersetzen Sie die saure Sahne durch pflanzlichen Joghurt auf Kokosbasis. Die Gewürzmischung kann auch nach persönlichem Geschmack angepasst werden - probieren Sie zum Beispiel geräuchertes Paprikapulver für eine intensivere rauchige Note.
Serviervorschläge
Diese Blumenkohlsteaks eignen sich hervorragend als Hauptgericht, begleitet von einem frischen Salat mit Avocado und Limettendressing. Für eine proteinreichere Mahlzeit servieren Sie die Steaks neben gegrilltem Tofu oder, für Nicht-Vegetarier, neben gegrilltem Fisch oder Hähnchen. Die übrig gebliebene Avocado-Crema kann als Dip für Gemüsesticks oder als Dressing für Wraps und Salate verwendet werden. Garnieren Sie das Gericht vor dem Servieren mit zusätzlichen Limettenspalten für frischen Saft und einem Extra-Geschmackskick.
Save to Pinterest These Keto Chili Lime Cauliflower Steaks with Avocado Crema are proof that plant-based cooking can be sophisticated, flavorful, and satisfying. Whether you're following a keto lifestyle, looking for meatless Monday inspiration, or simply want to explore the versatility of cauliflower, this dish delivers on all fronts. The combination of warm spices, bright citrus, and creamy avocado creates a memorable dining experience that will have everyone at your table asking for seconds.
Recipe Questions & Answers
- → How do I slice cauliflower into steaks?
Remove the leaves and trim the stem, keeping the core intact. Cut the cauliflower into 1-inch thick slices to form steaks.
- → Can I substitute sour cream in the crema?
Yes, coconut yogurt is a great dairy-free alternative that maintains creamy texture and tang.
- → What spices are used in the chili-lime marinade?
The marinade includes chili powder, smoked paprika, cumin, garlic and onion powders, sea salt, black pepper, lime juice, and zest.
- → How long should I roast the cauliflower steaks?
Roast at 425°F (220°C) for 25–30 minutes, flipping halfway through until golden and crisp-tender.
- → What garnishes enhance this dish?
Fresh cilantro, lime wedges, and sliced jalapeño add freshness and a mild kick.
