Cauliflower Elote (Printable)
Roasted cauliflower in creamy Mexican street corn sauce with cotija, lime, and cilantro.
# What You Need:
→ 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
11 - 2 tablespoons fresh cilantro, chopped
12 - 1 teaspoon chili powder
13 - 1 lime, cut into wedges
# How To Make:
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 -
- You get all those incredible elote flavors without the mess of eating corn on the cob
- The roasted cauliflower develops these crispy golden edges that soak up the creamy sauce beautifully
02 -
- Hot cauliflower absorbs the sauce better than cold, so toss it right out of the oven
- Dont skip the lime wedges at the table, that final squeeze transforms the dish completely
03 -
- Cut your cauliflower florets into uniform sizes so they all finish roasting at the same time
- Don't overcrowd the baking sheet or you'll steam instead of roast, losing those crispy edges