Cauliflower Elote Mexican Street Corn (Printable View)
Golden roasted cauliflower coated in zesty lime cream, topped with crumbled 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 or feta as substitute
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 Make It:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper
02 - Toss the cauliflower florets with olive oil and a pinch of salt, then spread evenly on the prepared baking sheet
03 - Roast for 25 to 30 minutes, flipping halfway through, 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 until smooth
05 - Remove the roasted cauliflower from the oven and immediately toss with the prepared sauce until well coated
06 - Transfer to a serving platter and 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, creamy, tangy elote magic without the corn
- The cauliflower becomes perfectly tender-crisp in the oven, no grill required
02 -
- Toss the cauliflower in the sauce immediately after roasting while it’s still hot
- Don’t skip the smoked paprika—it’s what gives this that authentic elote flavor
03 -
- Cut the cauliflower into similar-sized pieces so they roast evenly
- Let the sauce sit for 10 minutes before tossing to let the garlic meld