Description
A flavorful Mexican street-style grilled cauliflower recipe featuring tender, charred cauliflower florets seasoned with chili and garlic spices, topped with a tangy and creamy chili-lime crema, crumbled Cotija cheese, and fresh cilantro for an irresistible appetizer or side 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, around 375–400°F, to ensure it’s ready for cooking.
- Season the Cauliflower: Toss the cauliflower florets with olive oil in a large bowl until they are evenly coated. In a small bowl, combine salt, chili powder, paprika, and garlic powder; sprinkle this seasoning mixture over the cauliflower and toss again to coat all pieces thoroughly.
- Grill the Cauliflower: Arrange the seasoned cauliflower florets on a disposable aluminum pan or directly on the grill grates. Grill for 20 to 30 minutes, stirring occasionally, until the cauliflower is tender and has developed a nice char, which enhances the smoky flavors.
- 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, creating a zesty and creamy sauce.
- Assemble the Dish: Transfer the grilled cauliflower to a serving platter. Drizzle the prepared crema evenly over the warm cauliflower to coat each piece. Then sprinkle the crumbled Cotija cheese on top and garnish with chopped fresh cilantro for a fresh, vibrant finish.
Notes
- Grilling directly on the grates will impart a smokier flavor, but using a disposable pan helps prevent small pieces from dropping through.
- Cotija cheese can be substituted with feta or queso fresco if unavailable.
- The crema can be made ahead and stored in the refrigerator for up to 2 days.
- To make this dish vegan, substitute mayonnaise and sour cream with plant-based alternatives and omit the cheese.
- Adjust chili powder quantity to suit your spice preference.
