Cauliflower Elote Mexican Street Corn Style (Printable)
Roasted cauliflower tossed in zesty lime-cream sauce, topped with cotija and cilantro for a vibrant Mexican-inspired side 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 or feta as substitute
12 - 1/4 cup fresh cilantro, chopped
13 - 1 jalapeño, thinly sliced, optional
14 - 1/2 teaspoon chili powder for finishing
15 - Extra lime wedges for serving
# How to Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
02 - Toss the cauliflower florets with olive oil and a pinch of salt. Spread evenly on the prepared baking sheet in a single layer.
03 - Roast for 25 to 30 minutes, flipping halfway through cooking, until golden brown with crisp edges.
04 - Whisk together mayonnaise, sour cream, lime juice, minced garlic, smoked paprika, chili powder, cumin, and salt in a large mixing bowl until smooth and well combined.
05 - Remove the roasted cauliflower from the oven and immediately add to the bowl with the sauce. Toss gently until all florets are evenly coated.
06 - Transfer to a serving platter. Sprinkle generously with crumbled cotija cheese, chopped cilantro, and sliced jalapeño. Dust with additional chili powder and serve with lime wedges on the side.
# Expert Advice:
01 -
- The cauliflower gets these gorgeously caramelized edges that soak up the creamy sauce like little flavor sponges
- It comes together in under an hour but tastes like you spent all day coaxing out those layers of smoke, heat, and brightness
02 -
- The cauliflower must be hot when you toss it with the sauce. I've made the mistake of letting it cool first, and the sauce just slides right off instead of melting into all those crispy nooks.
- Don't skip the extra lime wedges at the end. That hit of fresh acid right before eating transforms the dish from good to unforgettable.
03 -
- Cut your cauliflower into uniformly sized pieces so everything roasts at the same rate. Nothing worse than some florets burnt while others are still raw.
- Let the roasted cauliflower rest on the baking sheet for about 5 minutes before tossing with the sauce. This helps the edges crisp up even more.