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For the cauliflower:

• 2 large heads of cauliflower
• 1 teaspoon each of smoked paprika cumin, & ancho chile power
• ½ teaspoon dried thyme
• Veggie oil
• Kosher salt
• Freshly cracked black pepper

For the garlic yogurt sauce:

• 4-5 cloves roasted garlic recipe below
• 2 tablespoons freshly chopped Italian flat leaf parsley
• Zest and juice of ½ a lemon
• 1 teaspoon extra virgin olive oil
• ¼ teaspoon kosher salt
• Couple cracks of fresh pepper
• ½ cup greek style yogurt

Method

1. Pre-heat oven to 450 degrees F. Cut the ends off both heads of cauliflower, the parts that don’t have the root attached. Cut the cauliflower into 1/2 inch thick steaks, going from the top, to the bottom, and through the stem. You should be able to get 6 steaks, although the recipe calls for 5.
2. Make the steak spice rub by combining the smoked paprika, ancho chile powder, cumin, and thyme in a small bowl. Mix well. Drizzle a shot of veggie oil on both sides and rub it evenly over the steaks. Season with a generous pinch of salt and spice rub on both sides, rub the spice rub into the cauliflower.
3. Place the steaks on a sheet tray and bake for 15 minutes. Remove from oven and set aside. Cauliflower steaks can sit at room temperature for a while after they have been baked.
4. To finish the steaks, pre-heat a large cast iron pan over medium-high heat with 1 tablespoon of veggie oil for 2 minutes. Use a spatula to carefully place 2-3 of the cauliflower steaks in the pan and sear for 3 minutes, or until the steaks are nicely browned on the first side. Use a spatula to carefully flip the steaks, and sear for another 3 minutes. Remove from pan and sear the remaining steaks.
5. Serve with the garlic sauce

source: https://www.flavcity.com/vegetarian-meal-prep/

tags: keto, low-carb

macros per steak (6 servings)

• 71 calories
• 5.1 g net carbs
• 9.4 g total carbs
• 3.3 g fat
• 3.4 g protein
• 4.3 g fiber

macros for the sauce (whole batch)

• 168 calories
• 6.2 g net and total carbs
• 8.5 g fat
• 17.3 g protein
• 0 fiber