Description
This Mexican Street Style Grilled Cauliflower recipe features tender cauliflower florets seasoned with chili, paprika, and garlic powders, char-grilled to perfection. Served with a tangy and creamy chipotle-inspired crema, topped with crumbly Cotija cheese and fresh cilantro, this dish offers a vibrant, smoky flavor perfect for a flavorful vegetarian 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. This temperature is ideal for getting a good char without burning the florets.
- Coat the Cauliflower: Toss the cauliflower florets with olive oil in a large bowl until all pieces are evenly coated. This helps the spices stick and prevents drying out during grilling.
- Season the Cauliflower: In a small bowl, mix salt, chili powder, paprika, and garlic powder. Sprinkle this seasoning blend over the oiled cauliflower, tossing to evenly coat every floret with the flavorful spices.
- Grill the Cauliflower: Place the seasoned cauliflower either on a disposable aluminum pan or directly on the grill grates. Grill for 20-30 minutes, stirring occasionally to ensure even cooking and char development, until the cauliflower is tender and nicely charred.
- 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 smooth and well combined, offering a creamy, tangy complement to the smoky cauliflower.
- Assemble the Dish: Once the cauliflower is grilled, transfer it to a serving platter. Drizzle the prepared crema evenly over the warm cauliflower, ensuring all pieces are coated to maximize flavor.
- Garnish and Serve: Sprinkle crumbled Cotija cheese on top and garnish with chopped fresh cilantro for a fresh, savory finish. Serve immediately for best taste and texture.
Notes
- For a vegan version, substitute the mayonnaise and sour cream with vegan alternatives and use a plant-based cheese or omit the Cotija cheese.
- If you don’t have access to a grill, you can roast the cauliflower in a 425°F oven for 25-30 minutes, turning halfway through.
- Adjust chili powder amounts to suit your preferred spice level.
- The crema can be prepared in advance and refrigerated up to 2 days before serving.
- Use fresh lime juice for the best flavor in the crema.
