Cauliflower Elote Mexican Style (Printable)
Roasted cauliflower florets tossed in creamy, tangy elote sauce with cotija, cilantro, and lime.
# Ingredient List:
→ Vegetables
01 - 1 large head cauliflower, cut into florets
02 - 2 tablespoons olive oil
→ Elote Sauce
03 - 1/3 cup mayonnaise
04 - 1/4 cup sour cream
05 - 1 clove garlic, minced
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon smoked paprika
08 - 1 tablespoon fresh lime juice
09 - 1/2 teaspoon kosher salt
→ Toppings
10 - 1/2 cup cotija cheese, crumbled or feta as substitute
11 - 2 tablespoons fresh cilantro, chopped
12 - 1 teaspoon chili powder for garnish
13 - 1 lime, cut into wedges
# Directions:
01 - Preheat oven to 425°F.
02 - Toss cauliflower florets with olive oil and a pinch of salt. Spread evenly on a baking sheet.
03 - Roast for 25-30 minutes, flipping halfway, until florets are golden and tender.
04 - While cauliflower roasts, whisk together mayonnaise, sour cream, minced garlic, chili powder, smoked paprika, lime juice, and salt in a large bowl.
05 - Add the hot roasted cauliflower to the bowl with the elote sauce and toss until well coated.
06 - Transfer to a serving platter. Sprinkle with cotija cheese, cilantro, and extra chili powder.
07 - Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- It captures everything glorious about street corn without the sticky corn-on-the-cob situation
- The cauliflower soaks up that smoky, creamy sauce like it was made for each other
02 -
- Don't crowd the baking sheet or the cauliflower will steam instead of roast
- Toss the cauliflower with sauce while it's still hot so it really absorbs the flavors
03 -
- Room temperature sauce coats better than cold sauce
- Leftovers reheat surprisingly well in a 350°F oven for 10 minutes