Cauliflower Elote (Printable)
Roasted cauliflower with creamy lime sauce, cotija cheese, and fresh herbs.
# What You'll Need:
→ Vegetables
01 - 1 large head cauliflower, cut into bite-size florets
02 - 1 tablespoon olive oil
→ Sauce
03 - 1/3 cup mayonnaise
04 - 1/3 cup sour cream
05 - 1 tablespoon lime juice, freshly squeezed
06 - 1 garlic clove, minced
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon chili powder
09 - 1/4 teaspoon ground cumin
10 - 1/2 teaspoon kosher salt
→ Toppings
11 - 1/2 cup cotija cheese, crumbled
12 - 1/4 cup fresh cilantro, chopped
13 - 1 jalapeño, thinly sliced
14 - 1/2 teaspoon chili powder for finishing
15 - Extra lime wedges for serving
# Directions:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper
02 - Toss cauliflower florets with olive oil and a pinch of salt, spreading evenly on the prepared baking sheet
03 - Roast for 25 to 30 minutes, flipping halfway through, until golden brown with crisp edges
04 - Whisk together mayonnaise, sour cream, lime juice, minced garlic, smoked paprika, chili powder, cumin, and salt in a large mixing bowl until smooth
05 - Remove cauliflower from oven and immediately toss with the prepared sauce until evenly coated
06 - Transfer to a serving platter, generously sprinkle with cotija cheese, chopped cilantro, and sliced jalapeño, dust with additional chili powder, and serve with lime wedges
# Expert Tips:
01 -
- Its the way roasted cauliflower gets all crispy and golden while staying tender inside
- That creamy tangy sauce hits every corner of your mouth at once
02 -
- Toss the cauliflower with sauce while it is still hot from the oven so it absorbs everything better
- Do not skip the extra lime wedges at the end because that final squeeze brightens the whole dish
03 -
- Do not overcrowd the baking sheet or the cauliflower will steam instead of roast
- Let the roasted cauliflower sit for just a minute before saucing so it does not get soggy