Cauliflower Elote Mexican Street Corn Style (Printable)
Roasted cauliflower florets tossed in creamy, smoky elote sauce with cotija cheese and fresh cilantro for a vibrant Mexican street corn-inspired side dish.
# 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
11 - 2 tablespoons fresh cilantro, chopped
12 - 1 teaspoon chili powder
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 Tips:
01 -
- You get all the messy, glorious flavors of street corn without the awkward corn stuck in your teeth situation
- The sauce alone is worth keeping in your fridge for everything from tacos to roasted potatoes
02 -
- Work quickly when tossing the cauliflower in sauce while it's hot. The heat helps the sauce cling to every nook and cranny.
- Dont crowd the baking sheet. Overlapping pieces steam instead of roast, and you'll miss out on those crispy edges.
03 -
- Use a microplane to zest some lime into the sauce for even more bright flavor.
- Let the cauliflower cool for just two minutes after roasting before tossing in sauce. It helps the sauce adhere without making everything soggy.