Mexican Street Style Grilled Cauliflower
This Keto Mexican Street Style Grilled Cauliflower takes a spin-off of the traditional Mexican street style elote. A creamy sauce drizzled over top or served for dipping pairs perfectly with the freshly charred cauliflower. You can prepare the crema sauce ahead of time and simply throw the seasoned cauliflower on the grill for a quick and easy appetizer to share with friends. However, it’s so satisfyingly tasty you might not want to share! Serve this Keto Mexican Street Style Grilled Cauliflower with guacamole or before a batch of homemade tacos for a full meal.
Love Elote? Be sure to try our super easy Mexican Street Corn Skillet! It’s an easy appetizer and side dish that pairs perfectly with any grilled foods.
You can use this Crema sauce on so many different dishes. It’s also delicious on grilled chicken, fish, or even other veggies! Make a big batch and use it throughout the week to liven up your weeknight dishes.
Grilled Cauliflower Recipe Tips:
- If you like your cauliflower cooked very tender, lower the heat on the grill and cook for longer. This way, the cauliflower should soften up on the inside before the outside gets too much char.
- Try your favorite Mexican toppings to garnish, like diced avocado or pico de gallo instead of chopped cilantro and lime. You won’t want to miss the cotija cheese, though!
Mexican Street Style Grilled Cauliflower
Ingredients
Grilled Cauliflower
- 1 medium head of cauliflower
- 2 tsp avocado oil
- 1/2 tsp salt
- 1/2 tsp chili powder
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
Crema Sauce
- 3 tbsp mayonnaise
- 1/4 cup sour cream
- 1/4 tsp chili powder
- 1/4 tsp onion powder
- 1/4 tsp cumin
- 1/4 tsp salt
- 1/2 lime, juiced
- 1 large garlic clove, minced
- cayenne pepper, to taste
Toppings
- 1/3 cup cotija cheese
- fresh cilantro, chopped
- lime wedges
Equipment
- 1 grill pan
Instructions
- Place a grill pan on the grill and preheat to medium heat, approximately 450ºF.
- In a large bowl, toss the cauliflower florets with oil, salt, chilli powder, black pepper, and garlic powder.
- Transfer cauliflower florets to the hot grill pan. Allow to cook, stirring cauliflower florets occasionally, until evenly browned and slightly tender, approximately 10-15 minutes.
- Meanwhile, combine all of the ingredients for the sauce in a small bowl.
- Transfer the cauliflower to a serving plate and drizzle with the crema sauce. Sprinkle with crumbled cotija, and garnish with cilantro and lime wedges, if desired.
