Cauliflower Elote with Cotija (Printable Version)
Roasted cauliflower tossed in a creamy lime dressing, topped with cotija, chili, cilantro and scallions.
# What You Need:
→ Vegetables
01 - 1 large head cauliflower, cut into bite-sized florets
02 - 2 tbsp olive oil
03 - Pinch of salt and pepper for seasoning
→ Dressing
04 - 3 tbsp mayonnaise
05 - 2 tbsp sour cream
06 - 1 tbsp fresh lime juice
07 - 1 tsp lime zest
08 - 2 cloves garlic, minced
09 - 1/4 tsp sea salt
10 - 1/4 tsp ground black pepper
→ Toppings
11 - 1/2 cup cotija cheese, crumbled (feta may be substituted)
12 - 1/2 tsp chili powder
13 - 1/2 tsp smoked paprika (optional)
14 - 2 tbsp fresh cilantro, chopped
15 - 1/4 cup scallions, thinly sliced
16 - Lime wedges for serving
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Spread cauliflower florets on the prepared baking sheet. Drizzle with olive oil and season with a pinch of salt and pepper. Toss until evenly coated.
03 - Roast for 25–30 minutes, flipping halfway through, until the florets are golden brown and fork-tender.
04 - While the cauliflower roasts, whisk together mayonnaise, sour cream, lime juice, lime zest, minced garlic, salt, and pepper in a large mixing bowl until smooth and well combined.
05 - Transfer the roasted cauliflower to the bowl with the dressing and toss gently until every floret is evenly coated.
06 - Arrange the dressed cauliflower on a serving platter. Sprinkle crumbled cotija cheese, chili powder, smoked paprika, chopped cilantro, and sliced scallions over the top. Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- All the addictive tang and creaminess of street corn but you can eat it any month of the year since cauliflower never goes out of season.
- It comes together on a single baking sheet with zero fancy technique, which means you look like a genius with almost no effort.
02 -
- Do not skip flipping the cauliflower halfway through roasting because one side will burn while the other stays pale and you will lose that even caramelization.
- Toss the cauliflower with the dressing while it is still hot because the warmth helps the sauce adhere to every crevice rather than pooling at the bottom of the bowl.
03 -
- Cut the florets fairly small and uniform in size so every piece roasts evenly and you do not end up with some burnt and some still crunchy in the center.
- Use your hands to toss the cauliflower with the oil and later with the dressing because a spoon will never coat the nooks and crannies as thoroughly as your fingers can.