Keto Cauliflower Steaks with Herbed Ricotta & Lemon
Cauliflower Steaks
Roasted cauliflower steaks with lemon-herb ricotta and toasted pine nuts—keto and vegetarian.
These cauliflower steaks are my go-to when I want something both comforting and light. Thick slices of cauliflower roast until caramelized and edged with crisp browning, then get a bright, creamy finish with lemony herbed ricotta and a shower of toasted pine nuts for crunch—simple, elegant, and totally keto-friendly.
This recipe is vegetarian and low in carbs without skimping on flavor. It’s perfect for weeknight dinners or to impress guests who expect something special; the components can be prepped ahead to make serving effortless.
Nutrition (per serving)
Directions
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1
Preheat the oven to 425°F and line a baking sheet with parchment paper.
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2
Trim the cauliflower and cut into 3/4- to 1-inch thick 'steaks' from the center; reserve any loose florets for roasting alongside the steaks.
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3
Brush both sides of the cauliflower steaks and florets with 2 tbsp olive oil and season with sea salt, black pepper, and garlic powder.
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4
Arrange steaks on the prepared baking sheet in a single layer and roast for 20–25 minutes, flipping once, until deeply golden at the edges and tender through.
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5
While the cauliflower roasts, whisk together ricotta, Parmesan, lemon zest, lemon juice, chopped parsley, chives, and remaining 1 tbsp olive oil; season to taste with salt and pepper.
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6
Toast pine nuts in a small dry skillet over medium heat for 2–3 minutes, stirring, until fragrant and golden—watch carefully so they don’t burn.
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7
When cauliflower is done, transfer steaks to a serving platter or individual plates. Spoon a generous dollop of herbed ricotta over each steak.
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8
Scatter toasted pine nuts, a pinch of red pepper flakes if using, and a handful of baby arugula around the steaks. Serve immediately with lemon wedges.
Ingredients
- Large cauliflower:1 piece
- Olive oil:3 tbsp
- Sea salt:1 tsp
- Freshly ground black pepper:1/2 tsp
- Garlic powder:1 tsp
- Whole-milk ricotta:1 cup
- Grated Parmesan cheese:1/4 cup
- Lemon zest:1 tsp
- Lemon juice:1 tbsp
- Fresh parsley, chopped:2 tbsp
- Fresh chives, chopped:2 tbsp
- Pine nuts, toasted:3 tbsp
- Red pepper flakes (optional):1/4 tsp
- Baby arugula (for serving):2 cups
Tips & Notes
- If your cauliflower falls apart when slicing, roast the loose florets together on the pan so none of the cauliflower goes to waste.
- Make the herbed ricotta up to a day ahead—bring to room temperature before serving so it spreads and tastes bright.
- For extra richness, swap half the ricotta for labneh or mascarpone; for lower fat, use part-skim ricotta and reduce the pine nuts.
