Cauliflower Elote Mexican Street Corn (Printable View)
Roasted cauliflower coated in creamy lime sauce, topped with cotija cheese, cilantro, and chili powder for a vibrant Mexican-inspired dish.
# What You'll Need:
→ Vegetables
01 - 1 large head cauliflower, cut into bite-size florets
02 - 1 tablespoon olive oil
→ Sauce
03 - 1/3 cup mayonnaise
04 - 1/3 cup sour cream
05 - 1 tablespoon lime juice, freshly squeezed
06 - 1 garlic clove, minced
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon chili powder
09 - 1/4 teaspoon ground cumin
10 - 1/2 teaspoon kosher salt
→ Toppings
11 - 1/2 cup cotija cheese, crumbled
12 - 1/4 cup fresh cilantro, chopped
13 - 1 jalapeño, thinly sliced
14 - 1/2 teaspoon chili powder for finishing
15 - Extra lime wedges for serving
# How-To Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss the cauliflower florets with olive oil and a pinch of salt. Spread evenly on the prepared baking sheet.
03 - Roast for 25–30 minutes, flipping halfway, until golden and crisp-edged.
04 - Whisk together mayonnaise, sour cream, lime juice, minced garlic, smoked paprika, chili powder, cumin, and salt in a large mixing bowl.
05 - Remove the roasted cauliflower from the oven and immediately toss with the prepared sauce until well coated.
06 - Transfer to a serving platter. Sprinkle generously with cotija cheese, chopped cilantro, and sliced jalapeño. Dust with additional chili powder and serve with lime wedges.
# Expert Advice:
01 -
- You get all that smoky, tangy, creamy elote magic without standing over a grill husking corn
- The cauliflower becomes these golden, caramelized little bites that somehow hold onto the sauce better than corn kernels ever could
02 -
- Work quickly when tossing the cauliflower with sauce, because the heat helps everything meld together beautifully
- Crowding the baking sheet is the enemy of crispy edges, give those florets some space
03 -
- Cut your cauliflower florets uniformly so they roast at the same rate
- Let the roasted cauliflower sit for just a minute before tossing with sauce if you want it to absorb even more flavor