Cauliflower Elote Mexican Street Corn (Printable Version)
Roasted cauliflower florets coated in smoky, tangy elote sauce with cotija, cilantro, and lime.
# 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 (or feta as substitute)
11 - 2 tablespoons fresh cilantro, chopped
12 - 1 teaspoon chili powder (for garnish)
13 - 1 lime, cut into wedges
# How To Make It:
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 Suggestions:
01 -
- You get all those messy, wonderful elote flavors without needing to stand over a hot grill with husks everywhere
- The cauliflower naturally holds onto sauce better than corn, so every bite is packed with flavor
02 -
- The cauliflower needs to be hot when it hits the sauce. This helps the coating cling and creates this beautiful, glossy finish.
- Do not overcrowd the baking sheet. If the florets are piled on top of each other, they will steam instead of roast.
03 -
- Position your oven rack in the upper third. This helps the cauliflower brown rather than steam.
- Let the roasted cauliflower rest about 2 minutes before tossing with the sauce so the excess moisture evaporates.