Cauliflower Elote Mexican Street Corn (Printable)

Roasted cauliflower florets tossed in a zesty lime-cream sauce and topped with cotija cheese, cilantro, and chili powder.

# 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

# Step-by-step:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss the cauliflower florets with olive oil and a pinch of salt. Spread evenly on the prepared baking sheet.
03 - Roast for 25-30 minutes, flipping halfway, until golden and crisp-edged.
04 - Whisk together mayonnaise, sour cream, lime juice, minced garlic, smoked paprika, chili powder, cumin, and salt in a large mixing bowl.
05 - Remove the roasted cauliflower from the oven and immediately toss with the prepared sauce until well coated.
06 - Transfer to a serving platter. Sprinkle generously with cotija cheese, chopped cilantro, and sliced jalapeño. Dust with additional chili powder and serve with lime wedges.

# Expert Advice:

01 -
  • You get all those crave-worthy elote flavors without chasing down perfect in-season corn or dealing with messy corn on the cob at parties
  • The cauliflower soaks up that creamy, smoky sauce like a flavor sponge, creating bites that feel indulgent while still being naturally gluten-free and lighter than the traditional version
02 -
  • Don't skip flipping the cauliflower halfway through roasting, because those golden crispy bits on both sides are literally the whole point of this dish
  • Toss the cauliflower with sauce immediately while it's hot, because that's when it absorbs the most flavor and creates that perfect creamy coating
03 -
  • If you can access a grill in warmer months, grilled cauliflower brings an incredible smoky depth that takes this dish to a whole new level
  • The sauce can be made a day ahead, which actually helps the flavors meld together beautifully

Go back