Description
A flavorful Mexican street-style grilled cauliflower recipe featuring tender charred florets seasoned with chili and garlic spices, topped with a zesty creamy sauce and crumbled Cotija cheese for an irresistible vegetarian 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). This ensures a perfect cooking environment for tender and charred cauliflower.
- Coat the Cauliflower: Toss the cauliflower florets with olive oil in a large bowl until they are evenly coated, which helps the spices adhere and promotes browning on the grill.
- Season: In a small bowl, combine salt, chili powder, paprika, and garlic powder. Sprinkle this seasoning blend over the coated cauliflower and toss again to coat all pieces thoroughly with the spices.
- Grill the Cauliflower: Place the seasoned cauliflower florets either on a disposable aluminum pan or directly on the grill grates to start cooking.
- Cook: Grill the cauliflower for 20-30 minutes, stirring occasionally in between, until the florets are tender and have developed a delicious char for authentic smoky flavor.
- Make the Crema: While the cauliflower cooks, whisk together mayonnaise, sour cream, chili powder, cumin, minced garlic, and lime juice in a medium bowl until smooth and well combined.
- Assemble: Once grilled, transfer the cauliflower to a serving platter to prepare for presentation.
- Dress with Crema: Drizzle the prepared crema sauce evenly over the warm cauliflower, ensuring every piece is well coated with the creamy, tangy topping.
- Garnish: Sprinkle crumbled Cotija cheese atop the cauliflower and finish with a generous amount of chopped fresh cilantro for brightness and texture.
Notes
- Use a disposable aluminum pan if you prefer easier cleanup or to prevent cauliflower from falling through the grill grates.
- Adjust chili powder quantity to control heat level based on your preference.
- Cotija cheese adds authentic Mexican flavor but can be substituted with feta if unavailable.
- Serve immediately for best texture and flavor.
- Leftovers can be refrigerated in an airtight container up to 3 days; reheat gently to preserve texture.
