Mexican Street Corn Roasted Cauliflower

A simple, tasty take on Mexican street corn made with roasted cauliflower.

introduction

This recipe turns cauliflower into a creamy, tangy side with good spice and cheese. If you like corn salads, you may enjoy a similar tang in this Mexican street corn salad.

why make this recipe

Make this when you want a quick, low-carb side that still tastes bold. It uses simple pantry ingredients and cooks fast. You can also pair it with rice or grains like the quick cauliflower rice to make a full meal.

how to make Mexican Street Corn Roasted Cauliflower

Ingredients :

1 head of cauliflower, cut into florets, 2 tablespoons olive oil, 1 teaspoon chili powder, 1 teaspoon garlic powder, Salt and pepper to taste, 1/2 cup cotija cheese, crumbled, 1/4 cup mayonnaise, 2 tablespoons lime juice, Fresh cilantro, chopped (for garnish), Lime wedges (for serving)

Directions :

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the cauliflower florets with olive oil, chili powder, garlic powder, salt, and pepper until evenly coated.
3. Spread the cauliflower on a baking sheet in a single layer.
4. Roast in the oven for about 20 minutes, or until tender and slightly charred, stirring halfway through.
5. In a separate bowl, mix together the mayonnaise, lime juice, and half of the cotija cheese.
6. Once the cauliflower is done roasting, toss it with the mayo mixture.
7. Serve topped with the remaining cotija cheese, fresh cilantro, and lime wedges on the side.

how to serve Mexican Street Corn Roasted Cauliflower

Serve warm on a platter as a side. Spoon it over a bed of greens, or put it on warm tortillas for a vegetarian taco. It also goes well with other Mexican dishes and tacos like explained in why we love tacos.

how to store Mexican Street Corn Roasted Cauliflower

Cool to room temperature, then put in an airtight container. Keep in the fridge for 3 to 4 days. Reheat in the oven or a hot pan to keep some crisp edges. Do not freeze with the mayo mix already added; freeze plain roasted cauliflower if you must.

tips to make Mexican Street Corn Roasted Cauliflower

• Cut florets to even sizes so they roast the same.
• Shake the pan or stir once during roasting for even char.
• Taste and add more lime or salt at the end.
• Use Greek yogurt instead of mayo for a lighter mix.

variation (if any)

• Add a pinch of smoked paprika for smoky flavor.
• Use vegan mayo and vegan cheese to make it dairy-free.
• Toss in chopped jalapeño or drizzle hot sauce for more heat.

FAQs

Q: Can I use frozen cauliflower?
A: Yes. Thaw and dry well before tossing with oil so it roasts and chars.

Q: Is cotija cheese necessary?
A: It adds the classic salty crumbly taste, but feta works as a substitute.

Q: Can I make this ahead?
A: Roast the cauliflower and keep the mayo mix separate. Toss just before serving.

Q: How spicy is this dish?
A: It is mild. Increase chili powder or add chopped chiles for more heat.

Conclusion

For a grilled take and more ideas, see Mexican Street Style Grilled Cauliflower – Texas Granola Girl.

Mexican Street Corn Roasted Cauliflower

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• Author: kaoucheegmail-com
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A creamy, tangy take on Mexican street corn using roasted cauliflower that is bold in flavor yet low in carbs.

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Ingredients

Scale 1x2x3x

• 1 head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup cotija cheese, crumbled
• 1/4 cup mayonnaise
• 2 tablespoons lime juice
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

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Instructions

1. Preheat the oven to 425°F (220°C).
2. Toss the cauliflower florets with olive oil, chili powder, garlic powder, salt, and pepper until evenly coated.
3. Spread the cauliflower on a baking sheet in a single layer.
4. Roast in the oven for about 20 minutes, or until tender and slightly charred, stirring halfway through.
5. Mix together the mayonnaise, lime juice, and half of the cotija cheese in a separate bowl.
6. Toss the roasted cauliflower with the mayo mixture.
7. Serve topped with the remaining cotija cheese, fresh cilantro, and lime wedges on the side.

Notes

Cut florets to even sizes for uniform roasting. Taste and adjust lime and salt before serving.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 2g
• Sodium: 280mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 15mg

Keywords: roasted cauliflower, Mexican street corn, vegetarian side dish