Description
A flavorful Mexican street-style grilled cauliflower recipe that combines smoky charred florets with a creamy, zesty chili-lime crema and crumbled Cotija cheese, garnished with fresh cilantro. This delicious vegetarian dish is perfect as a unique side or appetizer.
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, around 375–400°F, to ensure even cooking and a nice char on the cauliflower.
- Coat the Cauliflower: In a large bowl, toss the cauliflower florets with olive oil until they are evenly coated for better seasoning adherence and grilling.
- Season: Combine salt, chili powder, paprika, and garlic powder in a small bowl. Sprinkle this seasoning blend over the oiled cauliflower and toss well to ensure each floret is flavored.
- Grill the Cauliflower: Arrange the seasoned cauliflower florets on a disposable aluminum pan or directly on the grill grates to allow smoke to enhance the flavor.
- Cook Until Tender: Grill the cauliflower for 20 to 30 minutes, stirring occasionally to prevent burning and ensure even char until the florets are tender and have beautiful grill marks.
- 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 to create a tangy and spicy sauce.
- Assemble the Dish: Transfer the grilled cauliflower to a serving platter while still warm to help the crema coat the florets.
- Drizzle and Garnish: Pour the crema over the warm cauliflower, making sure it is evenly coated. Then sprinkle the crumbled Cotija cheese on top.
- Finish with Freshness: Garnish the dish with chopped fresh cilantro for a bright and fresh flavor contrast that complements the smoky cauliflower.
Notes
- Use a disposable aluminum pan if you want to avoid cauliflower falling through grill grates.
- Adjust chili powder amount in the crema to taste for spiciness.
- Can be served as a side dish or a vegetarian main when paired with rice or beans.
- For a vegan version, substitute mayonnaise and sour cream with plant-based alternatives and omit Cotija cheese.
- Leftovers can be reheated in a skillet or oven but are best enjoyed fresh.
