Description
This Mexican Street Style Grilled Cauliflower recipe features tender, smoky cauliflower florets seasoned with a blend of spices, grilled to perfection, and topped with a creamy, tangy chili-lime crema, crumbled Cotija cheese, and fresh cilantro for an authentic and flavorful vegetarian dish.
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
- â…“ cup crumbled Cotija cheese
For Garnish:
- Chopped fresh cilantro
Instructions
- Prepare the Cauliflower: Preheat your grill to medium heat, approximately 375–400°F, to ensure even cooking and a nice char on the cauliflower.
- Toss the Cauliflower: In a large bowl, coat the cauliflower florets evenly with olive oil, which helps the spices stick and aids in grilling.
- Season the Cauliflower: Mix salt, chili powder, paprika, and garlic powder in a small bowl, then sprinkle this seasoning blend over the cauliflower. Toss well so every floret is coated with the spice mix.
- Grill the Cauliflower: Arrange the seasoned florets on a disposable aluminum pan or directly on the grill grates for even exposure to heat.
- Cook Until Tender: Grill the cauliflower for 20-30 minutes, stirring occasionally to promote even charring and cooking, until the florets are tender and have a pleasant smoky char.
- Prepare the Crema: While the cauliflower grills, whisk together mayonnaise, sour cream, chili powder, cumin, minced garlic, and lime juice in a medium bowl until the mixture is smooth and well combined.
- Assemble the Dish: Transfer the grilled cauliflower to a serving platter once cooked.
- Drizzle the Crema: Pour the creamy chili-lime mixture generously over the warm cauliflower, ensuring each piece is coated to enhance flavor.
- Garnish and Serve: Sprinkle the crumbled Cotija cheese over the top and finish with chopped fresh cilantro for a burst of fresh, herbal flavor.
Notes
- Use a disposable aluminum pan to catch any drippings and make cleanup easier when grilling.
- If you don’t have a grill, you can roast the cauliflower in an oven at 425°F for 25-30 minutes, tossing halfway through.
- Cotija cheese adds a salty tang; if unavailable, feta can be used as a substitute.
- For a vegan version, substitute mayonnaise and sour cream with vegan alternatives and omit the cheese or use a plant-based cheese.
- The lime juice in the crema brightens the dish and balances the smoky flavors, so don’t skip it.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
