Cauliflower Elote Mexican Street Corn (Printable)
Roasted cauliflower florets tossed in creamy lime sauce and topped with cotija, cilantro, and chili.
# What You'll 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 for finishing
15 - Extra lime wedges for serving
# 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 25–30 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 -
- You get all those incredible street corn flavors without the mess of eating corn on the cob
- The creamy, smoky, tangy sauce works on everything, trust me
02 -
- Saucing the cauliflower while its hot helps the flavors sink in immediately
- Do not skip the fresh lime, it cuts through all that rich creaminess perfectly
03 -
- Cut your florets to a similar size so they all roast at the same rate
- Let the roasted cauliflower cool for just 2 minutes before tossing in sauce so it coats evenly without getting soggy