Charred Elote-Style Cauliflower
Prep Time
10
min
Cook Time
20
min
Servings
4
Difficulty
Easy
Ingredients
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Cauliflower
Avocado
Chili Powder
Sea Salt
Mayo
Sour Cream
Lime Juice
Cilantro
Directions
  • Prep & season the florets (5 min)
    • Break 1 large head cauliflower into bite-size florets (about 6 cups).
    • In a bowl toss florets with 2 Tbsp avocado oil, ½ tsp chili powder, and ½ tsp kosher salt until evenly coated.
  • Grill until smoky-charred (15 min)
    • Pre-heat grill to high (≈450 – 500 °F) and place a perforated grill basket on the grates to heat.
    • Add cauliflower to the hot basket in a single layer; close lid.
    • Cook 15 min, tossing every 4–5 min, until edges are nicely charred and florets are tender-crisp.
  • Make the elote crema while cauliflower grills (2 min)
    • In a small bowl whisk together:
      • ¼ cup mayonnaise
      • 2 Tbsp sour cream
      • 1 Tbsp fresh lime juice
    • Season with a pinch of salt.
  • Finish & garnish (3 min)
    • Transfer hot cauliflower to a serving bowl; immediately fold in the crema so it coats every floret.
    • Sprinkle with ¼ cup crumbled cotija cheese and 2 Tbsp chopped fresh cilantro.
    • Serve warm with lime wedges on the side.
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