Name: Mexican Street Style Grilled Cauliflower Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 large head fresh cauliflower (cut into florets); 3 Tbsp. olive oil; ½ tsp salt; ½ tsp chili powder; ¼ tsp paprika; ½ tsp garlic powder; ¼ cup mayonnaise (your favorite); ¼ cup sour cream; ¼ tsp chili powder; ¼ tsp cumin; 1-2 cloves garlic (finely minced); ¼ tsp salt; 2 tsp lime juice; 1/3 cup crumbled Cotija cheese; Chopped fresh cilantro (for garnish)

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Introduction

Mexican Street Style Grilled Cauliflower is a flavorful and smoky twist on a classic vegetable. This dish features tender, charred cauliflower florets topped with a zesty, creamy sauce and tangy Cotija cheese—perfect as a side or a satisfying snack.

A close-up view of roasted cauliflower florets spread over a white plate, each piece browned and crispy with a golden texture. The cauliflower is covered with a light white creamy sauce that is drizzled unevenly over the top, along with small green leafy herbs scattered across the dish for contrast. There is a sprinkling of red spices and white crumbs adding more texture and color. Two lime wedges sit at the edges of the plate, adding a fresh green pop to the warm, earthy colors of the cauliflower. The surface underneath is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large head fresh cauliflower (cut into florets)
3 Tbsp. olive oil
½ tsp salt
½ tsp chili powder
¼ tsp paprika
½ tsp garlic powder
¼ cup mayonnaise (your favorite)
¼ cup sour cream
¼ tsp chili powder
¼ tsp cumin
1-2 cloves garlic (finely minced)
¼ tsp salt
2 tsp lime juice
1/3 cup crumbled Cotija cheese

Instructions

Step 1: Preheat your grill to 375-400°F. Place the cauliflower florets into a disposable aluminum pan and season with ½ tsp salt, ½ tsp chili powder, ¼ tsp paprika, and ½ tsp garlic powder. Drizzle with olive oil and toss to coat evenly.
Step 2: Place the pan on the grill and cook for 30-35 minutes, stirring occasionally, until the cauliflower is tender and has started to char and caramelize.
Step 3: (Oven method) If you prefer, bake the cauliflower at 400°F, stirring occasionally, for 30-35 minutes until tender and golden brown.
Step 4: To prepare the crema, combine the mayonnaise, sour cream, ¼ tsp chili powder, ¼ tsp cumin, minced garlic, ¼ tsp salt, and lime juice in a bowl. Stir until smooth and well blended.
Step 5: Once the cauliflower is cooked, transfer it to a serving platter. Drizzle generously with the crema, then sprinkle with crumbled Cotija cheese. Garnish with chopped cilantro if desired and serve warm.

Tips & Variations

For extra smoky flavor, use a charcoal grill or add wood chips to your gas grill.
Swap Cotija cheese for feta or queso fresco if unavailable.
Add a pinch of cayenne pepper to the crema for a spicier kick.
Serve with lime wedges on the side for an extra burst of freshness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or a skillet to keep the cauliflower crispy. Avoid microwaving to prevent sogginess. Add fresh crema and cheese after reheating if desired.

How to Serve

The image shows a close-up of a woman's hand holding a small, round cauliflower piece that is roasted to a golden brown with charred spots. The cauliflower is topped with a creamy white sauce and sprinkled with red seasoning and green herbs. Below and around the piece, there are more roasted cauliflower florets scattered on a dark surface with fresh green herb garnishes and lime wedges partially visible. The background is softly blurred, focusing on the cauliflower held in the woman's hand. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cauliflower florets?

Fresh cauliflower works best for grilling or roasting because it holds up well and chars nicely. Frozen florets may be softer and release more moisture, which could affect the texture and charring.

Is there a vegetarian or vegan version of this recipe?

Yes! The recipe is vegetarian as is. To make it vegan, substitute the mayonnaise and sour cream with vegan alternatives and use a dairy-free cheese or skip the cheese topping altogether.