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Crispy Air Fryer Keto Cauliflower Steaks with Italian Herb Parmesan Crust

Thick cauliflower slabs cut through the core, brushed with lemon oil, pressed into a Parmesan and herb crust, and air fried until golden and tender.
Print Recipe
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 31 minutes
Servings: 3 steaks
Course: Main Course
Cuisine: Italian
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large head cauliflower cut into 1-inch steaks through the core
  • 3 tbsp olive oil divided
  • 1 tsp lemon juice
  • 3/4 cup finely grated Parmesan
  • 2 tbsp almond flour
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp red pepper flakes optional
  • kosher salt for the steaks
  • chopped parsley and lemon to finish

Equipment

  • Air fryer
  • Two spatulas
  • Mixing bowl

Method
 

  1. Trim the leaves, keep the core, and slice into 1-inch steaks. Salt both sides lightly, rest 10 minutes, and pat dry.
  2. Preheat the air fryer to 390°F. Brush both sides with 2 tbsp oil mixed with the lemon juice.
  3. Combine the Parmesan, almond flour, Italian seasoning, garlic powder, onion powder, pepper flakes, and remaining 1 tbsp oil. Press about 2 tbsp onto each side of each steak.
  4. Cook in a single layer 8 minutes, flip carefully with two spatulas, then 6 to 8 minutes more until golden and tender. Rest 3 minutes and finish with parsley and lemon.

Notes

Cut through the core so the steaks hold together.
Crust falling off? Add a teaspoon more oil to the mix and press harder — it needs surface contact.
Single layer with gaps or the browning goes spotty.