Cauliflower Elote (Printable Version)

Roasted cauliflower coated in creamy lime dressing, topped with cotija, chili powder, cilantro and scallions.

# What You'll Need:

→ Vegetables

01 - 1 large head cauliflower, cut into bite-sized florets

→ Dressing

02 - 3 tablespoons mayonnaise
03 - 2 tablespoons sour cream
04 - 1 tablespoon fresh lime juice
05 - 1 teaspoon lime zest
06 - 2 cloves garlic, minced
07 - 1/4 teaspoon sea salt
08 - 1/4 teaspoon ground black pepper

→ Toppings

09 - 1/2 cup cotija cheese, crumbled (feta may be substituted)
10 - 1/2 teaspoon chili powder
11 - 2 tablespoons fresh cilantro, chopped
12 - 1/4 cup scallions, thinly sliced
13 - 1/2 teaspoon smoked paprika (optional)
14 - Lime wedges, for serving

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Spread the cauliflower florets on the prepared baking sheet. Drizzle with 2 tablespoons olive oil, sprinkle with a pinch of salt and pepper, and toss to coat evenly.
03 - Roast the cauliflower for 25 to 30 minutes, flipping halfway through, until the florets are golden brown and tender.
04 - While the cauliflower roasts, whisk together the mayonnaise, sour cream, lime juice, lime zest, minced garlic, salt, and pepper in a large mixing bowl until smooth.
05 - Transfer the roasted cauliflower to the bowl with the dressing and toss gently until evenly coated.
06 - Arrange the dressed cauliflower on a serving platter. Sprinkle with crumbled cotija cheese, chili powder, smoked paprika if using, chopped cilantro, and sliced scallions.
07 - Serve immediately with extra lime wedges alongside.

# Expert Advice:

01 -
  • It gives you all the addictive street corn flavors without needing to fire up a grill or track down fresh ears.
  • The creamy, tangy sauce soaks into every caramelized crevice of the cauliflower and somehow gets better as it sits.
02 -
  • Do not crowd the baking sheet or the florets will steam instead of roast and you will miss that essential caramelized crunch.
  • Tossing the cauliflower in the sauce while it is still hot is the key step because the warmth opens up the florets and pulls the dressing deep into every nook.
03 -
  • Let the cauliflower sit undisturbed on the sheet pan for the first fifteen minutes of roasting so a proper crust can form before you flip.
  • Make the sauce up to two days ahead and keep it refrigerated because the garlic flavor actually improves as it sits and mellows.

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