Thick cauliflower steaks roasted with chili-lime marinade, finished with creamy avocado crema for a bright, low-carb dish.
# What you need:
→ Cauliflower Steaks
01 - 2 large heads cauliflower, cut into 1-inch-thick steaks
02 - 3 tablespoons olive oil
03 - 2 teaspoons chili powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/2 teaspoon sea salt
09 - 1/4 teaspoon black pepper
10 - Zest and juice of 1 lime
→ Avocado Crema
11 - 1 large ripe avocado
12 - 1/3 cup sour cream or coconut yogurt
13 - Juice of 1 lime
14 - 1 garlic clove, minced
15 - 1 tablespoon fresh cilantro, chopped
16 - 1/4 teaspoon sea salt
17 - 1 to 2 tablespoons water
→ Garnish
18 - Fresh cilantro, chopped
19 - Lime wedges
20 - Fresh jalapeño, sliced
# How to make it:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Remove leaves from cauliflower heads and trim stems while keeping cores intact. Slice each head into 1-inch-thick steaks, yielding 2 to 3 steaks per head. Reserve loose florets for alternative use.
03 - Whisk together olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, lime zest, and lime juice in a small bowl until well combined.
04 - Arrange cauliflower steaks on prepared baking sheet. Brush both sides generously with chili-lime marinade.
05 - Roast for 25 to 30 minutes, flipping once at the midway point, until edges are golden and flesh is crisp-tender.
06 - Combine avocado, sour cream, lime juice, minced garlic, cilantro, and salt in a blender or food processor. Blend until smooth, adding water one tablespoon at a time to achieve desired consistency.
07 - Place roasted cauliflower steaks on serving plates. Drizzle generously with avocado crema. Top with cilantro, lime wedges, and jalapeño slices if desired.
