Cauliflower Elote with Cotija (Print Version)
Roasted cauliflower florets dressed in lime-mayo, finished with cotija, chili powder, cilantro and scallions.
# What You'll Need:
→ Vegetables
01 - 1 large head cauliflower, cut into bite-sized florets
02 - 2 tablespoons olive oil
03 - Pinch of salt and pepper for roasting
→ Creamy Dressing
04 - 3 tablespoons mayonnaise
05 - 2 tablespoons sour cream
06 - 1 tablespoon fresh lime juice
07 - 1 teaspoon lime zest
08 - 2 cloves garlic, minced
09 - 1/4 teaspoon sea salt
10 - 1/4 teaspoon ground black pepper
→ Toppings
11 - 1/2 cup cotija cheese, crumbled (feta works as a substitute)
12 - 1/2 teaspoon chili powder
13 - 1/2 teaspoon smoked paprika (optional)
14 - 2 tablespoons fresh cilantro, chopped
15 - 1/4 cup scallions, thinly sliced
16 - Extra lime wedges for serving
# Directions:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set aside.
02 - Spread the cauliflower florets across the prepared baking sheet. Drizzle with olive oil, sprinkle with a pinch of salt and pepper, and toss thoroughly until every piece is evenly coated.
03 - Roast the cauliflower for 25 to 30 minutes, flipping the florets halfway through, until they are deeply golden and fork-tender.
04 - While the cauliflower roasts, combine the mayonnaise, sour cream, lime juice, lime zest, minced garlic, sea salt, and black pepper in a large mixing bowl. Whisk until smooth and creamy.
05 - Transfer the hot roasted cauliflower directly into the bowl with the dressing. Toss gently until every floret is generously coated in the creamy sauce.
06 - Pile the dressed cauliflower onto a serving platter. Finish with crumbled cotija cheese, a dusting of chili powder and smoked paprika, scattered cilantro, and thinly sliced scallions.
07 - Serve immediately while warm, accompanied by fresh lime wedges on the side.
# Expert Tips:
01 -
- The charred edges on the cauliflower create a nutty depth that corn can never quite match, and once you try it you will be hooked.
- It comes together on a single baking sheet, which means your kitchen stays clean and you get all the credit with almost none of the effort.
02 -
- Do not crowd the baking sheet because overlapping florets steam instead of roast, and you lose the crispy edges that make this dish special.
- Toss the cauliflower in the dressing while it is still hot so the flavors melt into every crevice rather than sitting on the surface.
03 -
- Cut the cauliflower florets into uniform pieces so everything roasts evenly and you never bite into a raw chunk hiding among perfectly golden ones.
- Let the dressed cauliflower rest for two minutes before serving so the sauce has time to soak into the nooks and crannies of each floret.