Mexican Street-Style Cauliflower: A Flavorful and Easy Dish for Beginners
🌽🔥 Mexican Street-Style Cauliflower transforms simple cauliflower into a flavor-packed, crave-worthy dish! Roasted until golden and tossed with creamy mayo, tangy lime, chili powder, and crumbled cheese, it’s a bold vegetarian twist on classic elote. 🧀🌶️✨
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
Scale
For the Cauliflower:
- 2 large heads of cauliflower, cut into florets
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/4 cup (1 oz) crumbled Cotija cheese (or feta cheese as a substitute)
For the Sauce:
- 3 tablespoons low-fat mayonnaise
- 2 tablespoons whole milk plain Greek yogurt
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1 clove garlic, finely minced
- Juice of 1 lime
- 1–2 tablespoons water (to thin the sauce to your desired consistency)
Instructions
- Preheat the oven to 400°F (about 200°C). Line a baking sheet with parchment paper for easy cleanup. This will also help ensure that the cauliflower doesn’t stick to the pan.
- Prepare the cauliflower: Take your cauliflower florets and spread them out evenly on the prepared baking sheet. Drizzle them with olive oil and use your hands or a spoon to toss the florets, making sure they are coated evenly in the oil. This will help them roast to a beautiful golden-brown color and keep them tender.
- Season the cauliflower: Sprinkle the cauliflower with chili powder, paprika, and garlic powder. Toss again to coat all the pieces evenly. The spices will give the cauliflower that signature smoky and slightly spicy flavor that is characteristic of Mexican street food.
- Roast the cauliflower: Place the baking sheet in the preheated oven and roast for 25 to 30 minutes. After about 20 minutes, check on the cauliflower. It should be starting to char on the edges, which is perfect for that street-food feel. If you like your cauliflower a bit more crispy, you can leave it in the oven for an additional few minutes.
- Make the sauce: While the cauliflower is roasting, it’s time to prepare the sauce. In a small bowl, whisk together the mayonnaise, Greek yogurt, chili powder, cumin, cayenne, salt, garlic, and lime juice. Add 1 tablespoon of water and stir until smooth. If you prefer a thinner consistency for drizzling, add another tablespoon of water. Set aside.
- Finish the cauliflower: Once the cauliflower is roasted to your liking, remove it from the oven. Drizzle the creamy sauce generously over the cauliflower and top it with crumbled Cotija cheese. If you want, you can also sprinkle on some chopped cilantro for a fresh, herbal kick.
- Serve immediately: This dish is best enjoyed fresh from the oven, while the cauliflower is crispy on the edges and warm. The combination of spicy cauliflower and creamy sauce is irresistible, and the Cotija cheese adds a nice salty finish.
Notes
- Roasting Tips: Make sure to spread the cauliflower in a single layer on the baking sheet. If the florets are crowded, they won’t roast properly and will steam instead, which won’t give you that crispy texture. You may need to use two baking sheets if you’re making a larger batch.
- Testing for Doneness: The cauliflower is done when it’s golden brown and starting to char on the edges. You can also test a floret by poking it with a fork—if it’s tender all the way through, it’s ready.
- Adjusting Spices: The beauty of this recipe is its flexibility. If you like things spicier, feel free to add more cayenne or chili powder. On the other hand, if you’re sensitive to spice, you can tone it down by using less cayenne or skipping it altogether.
- Using Chicken or Beef: If you prefer to make this a heartier dish, you can easily swap the Cotija cheese for some cooked chicken or beef. Simply sauté or grill the meat beforehand, then add it to the cauliflower in step 6 for a protein-packed option. This makes the dish even more filling and suitable as a main course.
- Storage and Leftovers: This dish is best eaten fresh, but if you have leftovers, you can store them in an airtight container in the fridge for up to 3 days. The cauliflower will lose some of its crispy texture, but it will still taste delicious. To reheat, you can pop it back into the oven for a few minutes to crisp it up again.