Cauliflower Elote Mexican Street Corn (Printable)
Roasted cauliflower coated in smoky, tangy elote sauce and topped with cotija, cilantro, and lime.
# What You'll 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
# Directions:
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. Serve immediately with lime wedges on the side.
# Expert Hints:
01 -
- You get all those beloved elote flavors without the mess of eating corn off the cob
- The roasted cauliflower develops these amazing crispy edges while staying tender inside
- It comes together in under an hour but tastes like something from a fancy taqueria
02 -
- Don't crowd the baking sheet or your cauliflower will steam instead of roast
- Toss the hot cauliflower in sauce immediately so it absorbs all those flavors
- Cotija is salty, so taste before adding extra salt to the sauce
03 -
- Room temperature cauliflower roasts more evenly than cold from the fridge
- If your sauce feels too thick, add a teaspoon of water or extra lime juice