Description
Mexican Street Style Grilled Cauliflower is a flavorful and smoky vegetarian dish featuring tender grilled cauliflower florets seasoned with chili and garlic spices. It is served with a zesty, creamy lime-infused crema and finished with crumbled Cotija cheese and fresh cilantro for an authentic Mexican street food experience. Perfect as a side dish or a light main course for gatherings and casual meals.
Ingredients
Scale
For the Cauliflower:
- 1 large head of cauliflower, cut into florets
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- ½ teaspoon garlic powder
For the Crema:
- ¼ cup mayonnaise
- ¼ cup sour cream
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- 2 cloves garlic, minced
- 2 teaspoons lime juice
For Garnish:
- â…“ cup crumbled Cotija cheese
- Chopped fresh cilantro
Instructions
- Prepare the Cauliflower: Preheat your grill to medium heat, approximately 375–400°F, ensuring it is ready for grilling.
- Coat the Cauliflower: In a large bowl, toss the cauliflower florets with olive oil until they are evenly coated.
- Season the Cauliflower: Mix salt, chili powder, paprika, and garlic powder in a small bowl. Sprinkle this spice blend over the cauliflower and toss well to cover all florets.
- Grill the Cauliflower: Arrange the seasoned cauliflower on a disposable aluminum pan or directly on the grill grates.
- Cook Until Tender and Charred: Grill for 20-30 minutes, turning occasionally, until the cauliflower is tender and charred to your liking.
- Prepare the Crema: In a medium bowl, whisk together mayonnaise, sour cream, chili powder, cumin, minced garlic, and lime juice until smooth and well combined.
- Assemble the Dish: Transfer the grilled cauliflower to a serving platter.
- Drizzle the Crema: Pour the prepared crema evenly over the warm cauliflower, making sure to coat all pieces.
- Garnish and Serve: Sprinkle crumbled Cotija cheese on top and garnish with chopped fresh cilantro before serving.
Notes
- If you don’t have a grill, you can roast the cauliflower in the oven at 425°F for 25-30 minutes, turning halfway through.
- For a vegan version, substitute mayonnaise and sour cream with plant-based alternatives and use vegan cheese or skip the cheese garnish.
- Adjust the chili powder in the crema and seasoning to suit your preferred spice level.
- Serve as a side dish or pile on warm tortillas for a delicious vegetarian taco.
- Use fresh lime juice for the best flavor in the crema.
