Keto Steak with Loaded Cauliflower

Keto Meal
35 Minutes
4 Servings
Print this page
Minimal internal temperature of 145º for beef.

Approximate Nutritional Information (Per serving): Calories 750, Fat 49g, Sat. Fat 22g, Trans Fat 1.5g, Cholesterol 220mg, Sodium 1920mg, Total Carbohydrate 14g, Fiber 3g, Sugars 6g, Protein 60g
ALLERGEN CALLOUTS: Tree Nut Free, Peanut Free, Egg Free, Soy Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Recipe categorization, including tags that indicate that a recipe is free of an allergen, are based on the product(s) indicated in the recipe’s ingredient listing. If other ingredient(s) are used, Giant Eagle cannot guarantee that the recipe categorization indicated is applicable. Actual product packaging and materials may contain additional and/or different ingredient, allergen, nutritional or proper usage information than the information displayed on our website. Always read labels, warnings and directions prior to using or consuming a product. If you have questions or require more information about an ingredient, contact the manufacturer directly. Content on this website is for general reference purposes only and is not intended to substitute for advice given by a physician, pharmacist or other licensed health care professional. The information presented on this website should not be used for self-diagnosis or for treating a health problem.


  • 1 head cauliflower
  • 8 oz. Market District smokehouse bacon
  • 1 cup Giant Eagle shredded mild Cheddar cheese
  • 1 cup Giant Eagle original sour cream, divided
  • 1 bunch scallions, sliced thin, divided
  • 2 lbs. Market District Certified Angus Beef flat iron filet
  • 2 tsp. Market District steak seasoning with paprika & cumin
  • 2 Tbsp. Giant Eagle savory Worcestershire sauce
  • 2 Tbsp. Giant Eagle Dijon mustard with white wine
  • 1 tsp. salt
  • ½ tsp. black pepper


Preheat oven to 425°F.

Trim the leaves away from the cauliflower and discard. Slice lengthwise through the core into 4 flat “steaks”. Slice remaining cauliflower fine and place in a microwave-safe bowl with ¼ cup of water. Cover with plastic wrap and microwave for 3 minutes. Let cool, then drain.

Dice the bacon and place in a large sauté pan on medium-high. Cook until brown and crispy, stirring occasionally, about 10 minutes. Drain bacon and save the grease to sauté the sliced cauliflower.

Combine the cooked chopped cauliflower with the cooked bacon, Cheddar cheese, ½ cup of the sour cream and half the scallions. Set aside.

Heat the bacon grease and add the cauliflower ‘steaks’ and brown on one side. Place on a sheet pan with the brown side up and top with the cauliflower and cheese mixture.

Season the steak with the steak seasoning, about 1 teaspoon on each side. Then sauté in the same pan that you cooked the cauliflower over medium-high heat until browned on both sides.

Place the steak next to the cauliflower on the same sheet pan and place in the oven. Cook until the cheese is melted and the steaks are reach a minimum internal temperature of 145°F. Remove from the oven and let sit 5 minutes before serving.

While the steaks are cooking, make the sauce; drain the fat from the sauté pan and add in ¼ cup water, bring to a boil and scrape up the brown bits from the pan. Add the Worcestershire and reduce down by half. Stir in remaining sour cream, the mustard, salt and pepper. Remove from the heat and stir until fully combined.

Serve the steaks with the baked cauliflower, sauce and remaining sliced scallions as garnish.