Loaded Cauliflower Steaks

Recipe By Linda

Crispy, cheesy, and topped with bacon and sour cream, these loaded cauliflower steaks are a low-carb twist on comfort food.

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Prep Time 10

Cook Time 25

Servings: 4

Course: Side Dish

Cuisine: American

Calories: 280

Ingredients:

For the Cauliflower Steaks:

2 large heads of cauliflower

2 tbsp olive oil

1 tsp garlic powder

½ tsp smoked paprika

Salt and black pepper, to taste

For the Toppings:

1½ cups shredded cheddar cheese

6 slices cooked bacon, crumbled

⅓ cup sour cream

2 tbsp chopped fresh chives or green onions

Optional: red pepper flakes

Instructions:

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Trim leaves and stem from cauliflower, keeping the core intact. Slice each head into ¾–1-inch thick steaks.

Lay steaks flat on the baking sheet. Brush both sides with olive oil and season with garlic powder, smoked paprika, salt, and pepper.

Roast in the oven for 20–25 minutes, flipping halfway, until golden and fork-tender.

Remove from oven, sprinkle each steak with shredded cheese and crumbled bacon. Return to oven for 3–5 minutes to melt the cheese.

Top each steak with sour cream, chives, and optional red pepper flakes. Serve hot and enjoy.

Use Greek yogurt instead of sour cream for a lighter version.

Cauliflower steak thickness is key—aim for at least ¾ inch thick for structural stability.

Leftover florets can be saved and roasted separately or added to soups.

Use a spatula to flip steaks gently without breaking them.