Cauliflower Elote (Printable version)
Roasted cauliflower coated in creamy lime-chili sauce with cotija cheese and fresh cilantro.
# What You’ll Need:
→ Vegetables
01 - 1 large head cauliflower, cut into florets
02 - 1 tablespoon olive oil
→ Sauce & Toppings
03 - 1/3 cup mayonnaise
04 - 2 tablespoons sour cream
05 - 1 teaspoon chili powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon garlic powder
08 - Juice of 1 lime
09 - 1/2 cup cotija cheese, crumbled
10 - 2 tablespoons chopped fresh cilantro
11 - 1/4 cup finely diced red onion
12 - 1 jalapeño, finely chopped
13 - Salt and pepper, to taste
# How to Make It:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Toss the cauliflower florets with olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 25–30 minutes, flipping halfway, until cauliflower is golden and tender with crispy edges.
04 - While the cauliflower roasts, mix the mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, and lime juice in a large bowl.
05 - When the cauliflower is done, immediately transfer it to the bowl with the sauce. Toss to coat thoroughly.
06 - Add half of the cotija cheese, half the cilantro, red onion, and jalapeño (if using), and toss again.
07 - Transfer to a serving platter. Sprinkle with remaining cotija, extra chili powder, and cilantro. Serve warm with lime wedges.
# Expert tips:
01 -
- You get all the smoky, creamy satisfaction of street corn without standing over a hot grill
- The sauce clings to every nook and cranny, making each bite impossibly flavorful
02 -
- Sauce the cauliflower while its piping hot, or the coating will slide right off instead of clinging to the surface
- Dont crowd the baking sheet or youll steam the cauliflower instead of roasting it crispy
03 -
- Cut your cauliflower florets similar in size so they all finish roasting at the same time
- Have your sauce completely ready before the cauliflower comes out of the oven so you can toss it immediately