Cauliflower Elote Mexican Street Corn (Printable Version)

Golden roasted cauliflower tossed in zesty lime-cream sauce with cotija and fresh herbs.

# What You 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
15 - Extra lime wedges

# How to Make It:

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 to 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 -
  • The creamy sauce clings to every nook and cranny of the roasted cauliflower creating bites that are impossibly flavorful
  • Even cauliflower doubters find themselves reaching for just one more bite, and suddenly the platter is empty
02 -
  • Work quickly when tossing the hot cauliflower with sauce because it absorbs much better while steaming hot from the oven
  • Do not skip the fresh lime squeeze at the end because that acid is what makes the whole dish sing
03 -
  • Let the roasted cauliflower sit for just 2 minutes before tossing with sauce so the excess moisture evaporates
  • Use a box grater to make the cotija snow over the dish rather than hand crumbling it for restaurant-style presentation

Go Back