This Mexican street cauliflower brings all the flavors you enjoy in Mexican street corn—Tajin, lime, crema, Cotija cheese—but with cauliflower, instead of corn! You get spicy, tangy, sweet, and salty, all in one bite. Enjoy as a snack, appetizer, or as a side for a Mexican main dish.
Prep Time::15 mins
Cook Time::20 mins
Total Time::35 mins
Servings::4
Ingredients
1 large head cauliflower, cored
3 tablespoons unsalted butter
1 teaspoon chili-lime seasoning, such as Tajin®
1 teaspoon chipotle chili powder
2 teaspoons artificial sweetener, or to taste
2 tablespoons chopped cilantro
1 lime, juiced
1/2 cup Mexican crema
2 tablespoons mayonnaise
1/2 cup crumbled Cotija cheese, or to taste
cilantro sprigs for garnish (optional)
lime wedges for garnish (optional)
Directions
Preheat the oven to 425 degrees F (220 degrees C) and line a sheet pan with foil.
Slice cauliflower top to bottom into 4 “steaks” about 3/4-inch thick. Reserve any extra cauliflower pieces for another use.
In a small bowl, combine melted butter, Tajin, chipotle chili powder, and artificial sweetener. Brush both sides of the cauliflower with butter mixture and place in the prepared pan.
Roast in the preheated oven for 8 to 10 minutes, turn, and continue roasting until cauliflower is just tender, 8 to 10 minutes more. See Note.
Roughly chop roasted cauliflower and divide evenly into 4 serving glasses or cups. Stir in chopped cilantro, and drizzle lime juice over each cup of roasted cauliflower.
Stir together crema and mayonnaise, and pour equal portions over each cup. Top each cup with 1 tablespoon crumbled Cotija, or to taste.
Garnish with additional cilantro and place a lime wedge on each cup, if desired. Serve warm, as an appetizer or snack.
Cook’s Note
Cook the cauliflower just to al dente. This will preserve its mild flavor, and when chopped, the cauliflower will closely mimic the texture of corn kernels.