Crispy Herb-Crusted Cauliflower Steaks with Lemon-Dijon Glaze

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A savory, low-carb keto alternative to steak featuring cauliflower steaks coated in a golden herb crust and finished with a tangy lemon-dijon glaze. This Mediterranean-inspired vegetarian recipe (keto), ready in about 55 minutes, pairs cauliflower, olive oil, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large head (about 2 lbs) cauliflower
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup almond flour
• 2 tbsp butter
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 2 tbsp fresh parsley

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Place 1 large head (about 2 lbs) of cauliflower, cut into 1-inch thick steaks, on a parchment-lined baking sheet. Drizzle with 2 tbsp olive oil and season evenly with 1/2 tsp salt and 1/4 tsp black pepper. Roast for 20 minutes until edges are golden and tender when pierced with a fork.
2. Step 2: In a shallow dish, combine 1/4 cup almond flour, 1 tsp garlic powder, 1 tsp dried thyme, and 1/2 tsp dried rosemary. Remove cauliflower from oven, flip steaks, and press each side firmly into the almond flour mixture until fully coated.
3. Step 3: Return to baking sheet and roast for 15-20 minutes longer until crust is golden brown and crispy around the edges.
4. Step 4: While cauliflower roasts, melt 2 tbsp butter in a small saucepan over medium heat. Add 1 tbsp Dijon mustard and 1 tbsp lemon juice, whisking constantly until mixture simmers and thickens to coat the back of a spoon (about 2 minutes).
5. Step 5: Transfer roasted cauliflower to a serving plate, drizzle generously with lemon-dijon glaze, and sprinkle with 2 tbsp chopped fresh parsley.