Cauliflower Elote Mexican Street Corn (Printable)

Roasted cauliflower florets coated in creamy lime-chili sauce and sprinkled with cotija cheese, cilantro, and red onion.

# What You’ll Need:

→ Vegetables

01 - 1 large head cauliflower, cut into florets
02 - 1 tablespoon olive oil

→ Sauce & Toppings

03 - 1/3 cup mayonnaise
04 - 2 tablespoons sour cream
05 - 1 teaspoon chili powder (plus more for garnish)
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon garlic powder
08 - Juice of 1 lime
09 - 1/2 cup cotija cheese, crumbled (or feta as a substitute)
10 - 2 tablespoons chopped fresh cilantro
11 - 1/4 cup finely diced red onion (optional)
12 - 1 jalapeño, finely chopped (optional, for heat)
13 - Salt and pepper, to taste

# How To Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss the cauliflower florets with olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast for 25–30 minutes, flipping halfway, until cauliflower is golden and tender with crispy edges.
04 - While the cauliflower roasts, mix the mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, and lime juice in a large bowl.
05 - When the cauliflower is done, immediately transfer it to the bowl with the sauce. Toss to coat thoroughly.
06 - Add half of the cotija cheese, half the cilantro, red onion, and jalapeño (if using), and toss again.
07 - Transfer to a serving platter. Sprinkle with remaining cotija, extra chili powder, and cilantro. Serve warm with lime wedges.

# Expert Advice:

01 -
  • The way roasted cauliflower develops those golden crispy edges that catch every drop of the creamy sauce
  • How something so simple can transport your kitchen straight to a bustling street food scene
02 -
  • The cauliflower needs to be hot when it hits the sauce, that temperature difference is what makes the coating cling instead of sliding off
  • Serve this immediately while it is still warm because the sauce thickens as it cools and you want that luscious first bite experience
03 -
  • Do not crowd your baking sheet or the cauliflower will steam instead of roast, and nobody wants soggy elote
  • If you want even more smoky flavor, finish under the broiler for two minutes after adding the sauce

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