Lemon-Herb Cauliflower Steaks with Crispy Prosciutto
Cauliflower steaks roasted until golden, topped with crispy prosciutto and a zesty lemon-herb butter for a low-carb vegetable centerpiece. This mediterranean-inspired vegetarian (keto, low carb) ready in about 30 minutes pairs large head cauliflower, prosciutto, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 cauliflower
- 6 slices prosciutto
- 4 tbsp unsalted butter
- 1, zested and juiced lemon
- 1 tbsp, chopped fresh thyme
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Instructions
- Step 1: Cut cauliflower head into 1-inch-thick steaks, discarding the core. Brush both sides with 2 tbsp olive oil and season with 1/2 tsp sea salt and 1/4 tsp black pepper.
- Step 2: Arrange steaks on a parchment-lined baking sheet and roast at 425°F (220°C) for 20 minutes until edges are golden and tender.
- Step 3: While roasting, heat 4 tbsp butter in a small saucepan over medium heat. Add lemon zest, lemon juice, and 1 tbsp chopped thyme, simmering for 3 minutes until the sauce is slightly reduced and fragrant.
- Step 4: In a dry skillet over medium heat, cook prosciutto slices for 2-3 minutes per side until crisp and bubbly, then drain on paper towels.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Herb Cauliflower Steaks with Crispy Prosciutto take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Herb Cauliflower Steaks with Crispy Prosciutto?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large head cauliflower from drying out.
Can I substitute ingredients in Lemon-Herb Cauliflower Steaks with Crispy Prosciutto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Herb Cauliflower Steaks with Crispy Prosciutto for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lemon-Herb Cauliflower Steaks with Crispy Prosciutto keto?
Yes — this recipe is tagged keto, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
