Cauliflower Elote (Printable View)
Roasted cauliflower tossed in creamy lime-chili sauce with cotija cheese and fresh cilantro.
# 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
# Cooking Steps:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - Toss cauliflower florets with olive oil, salt, and pepper until evenly coated. Spread in a single layer on prepared baking sheet.
03 - Roast for 25-30 minutes, flipping halfway through, until cauliflower is golden brown and tender with crispy edges.
04 - While cauliflower roasts, whisk together mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, and lime juice in a large bowl until smooth.
05 - Transfer hot cauliflower to the bowl with sauce. Toss vigorously until each floret is thoroughly coated.
06 - Add half the cotija cheese, half the cilantro, red onion, and jalapeño. Toss gently to distribute evenly.
07 - Transfer to serving platter. Sprinkle with remaining cotija cheese, extra chili powder, and cilantro. Serve warm with lime wedges on the side.
# Expert Tips:
01 -
- The way the roasted cauliflower gets those irresistibly crispy edges while staying tender inside
- That smoky, tangy, creamy sauce that makes you want to lick the plate clean
02 -
- Hot cauliflower absorbs sauce better than cold, so do not let it cool before tossing
- Cotija can be quite salty so taste before adding extra salt to the final dish
03 -
- Cut your cauliflower florets similar in size so they roast evenly
- Do not overcrowd the baking sheet or you will steam instead of roast