Description
A creamy, tangy take on Mexican street corn using roasted cauliflower that is bold in flavor yet low in carbs.
Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the cauliflower florets with olive oil, chili powder, garlic powder, salt, and pepper until evenly coated.
- Spread the cauliflower on a baking sheet in a single layer.
- Roast in the oven for about 20 minutes, or until tender and slightly charred, stirring halfway through.
- Mix together the mayonnaise, lime juice, and half of the cotija cheese in a separate bowl.
- Toss the roasted cauliflower with the mayo mixture.
- 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