Cauliflower Elote (Printable)

Roasted cauliflower tossed in creamy lime sauce with cotija cheese and spices brings Mexican street corn flavors to your table.

# 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

# Steps:

01 - Preheat the oven to 425°F. 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, and toss again.
07 - Transfer to a serving platter. Sprinkle with remaining cotija, extra chili powder, and cilantro. Serve warm with lime wedges.

# Expert Advice:

01 -
  • It delivers all those irresistible elote flavors with just a fraction of the carbs
  • The crispy roasted edges become even more delicious when coated in that smoky creamy sauce
  • You can throw it together in under an hour and it steals the show every time
02 -
  • The cauliflower needs to be hot when it hits the sauce, that's how the flavors really absorb and stick
  • Don't overcrowd the baking sheet or you'll steam instead of roast, nobody wants soggy cauliflower
  • Serve this immediately because the sauce absorbs into the cauliflower as it sits and it's just not the same cold
03 -
  • Roast the cauliflower a little longer than you think you need to, those extra crispy bits are where the magic happens
  • Let the sauce sit for 10 minutes before tossing so the spices have time to bloom
  • Use room temperature ingredients for the sauce to help it blend into the hot cauliflower more evenly

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