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Smoky Chipotle Cauliflower Steaks

Experience the perfect collision of smoky, spicy, and tangy flavors with these Smoky Chipotle Cauliflower Steaks. With a crispy exterior and a tender heart, these low-carb side accompaniments will surely lead you to calorie-friendly pleasure.
5
35 min
TOTAL TIME
122
CALORIES
$1.07
PER SERVING
Smoky Chipotle Cauliflower Steaks
Ingredients
MAIN
4 SERVINGS
Olive Oil
1 tbsp olive oil
Unsalted Butter
1 tbsp unsalted butter
melted
Salt
1/4 tsp salt
Chipotle Peppers In Adobo
1 tbsp chipotle peppers in adobo
(from canned chipotle peppers in adobo sauce)
Cauliflower
1 large cauliflower
cut into 1 inch thick steaks
Lime
1/2 whole lime
juiced and zested
Garlic Powder
1/4 tsp garlic powder
Fresh Cilantro
2 tbsp fresh cilantro
finely chopped
Directions
MAIN
15 min
PREP TIME
20 min
COOK TIME
35 min
TOTAL TIME
1
Preheat your oven to 400 F and line a baking sheet with parchment paper.
2
Arrange the cauliflower steaks on the prepared baking sheet.
3
In a blender, combine the olive oil, melted unsalted butter, adobo sauce, garlic powder, and salt to make a spicy marinade. Blend until smooth.
4
Generously brush both sides of the cauliflower steaks with the spicy marinade.
5
Roast the cauliflower in the preheated oven for 20 minutes or until it is tender and the edges are golden brown.
6
Once done, remove the cauliflower from the oven. Sprinkle the fresh cilantro, lime zest, and lime juice over the cauliflower for additional flavor.
7
Serve hot as a side with your main dish or enjoy it as a tasty low-carb meal.
Health Info
Macros
12g
CARBS
7g
FAT
4g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
VEGETARIAN
PALEO
WHOLE 30
Contains these allergens
MILK
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Frequently Asked Questions
What is Cauliflower Steak?
How do I select a cauliflower for making Cauliflower Steak?
How do I prepare the cauliflower for making Cauliflower Steak?
What are some popular seasonings and marinades for Cauliflower Steak?
Can I substitute cauliflower with other vegetables for making Steak?
How can I adjust the cooking time or temperature for my preferred texture or consistency?
What are some common mistakes to avoid when making Cauliflower Steak?
How do I store leftover Cauliflower Steak and how long will it last?