Print

Mexican Street Cauliflower (Elote) Recipe

Mexican Street Cauliflower (Elote) Recipe
Print Recipe

★★★★★

4.9 from 24 reviews

This Mexican Street Cauliflower recipe is a flavorful twist on traditional Mexican street corn, also known as elote. Thick cauliflower steaks are grilled to perfection, brushed with a mild oil, then topped with creamy mayonnaise, chili powder, crumbly cotija cheese, fresh cilantro, and a squeeze of lime. It’s a delicious, vegetarian-friendly appetizer or side dish that’s perfect for summer barbecues or anytime you want a vibrant and healthy snack.

Ingredients

Scale

Vegetables

  • 1 Large Head of Cauliflower
  • 1/3 Cup Fresh Cilantro, chopped
  • Lime wedges (for serving)

For Grilling

  • 1 Tablespoon Mild Tasting Oil (such as avocado or canola oil)

Toppings & Seasonings

  • 1/4 Cup Mayonnaise
  • 1 Teaspoon Chili Powder
  • 1/2 Cup Cotija Cheese, crumbled

Instructions

  1. Preheat grill: Prepare your grill by heating it to medium heat, ensuring it’s ready for grilling the cauliflower steaks.
  2. Prepare cauliflower: Remove the leaves and the base stem of the cauliflower so it can stand upright on a cutting board. Using a sharp knife, slice the cauliflower into 4 thick steaks by cutting the rounded edges on two sides.
  3. Brush with oil: Lightly brush both sides of each cauliflower steak with the mild tasting oil. This helps with grilling and adds flavor.
  4. Grill the steaks: Place the cauliflower steaks over direct heat on the grill. Cover and cook for 5-6 minutes or until you see a nice char forming.
  5. Flip and grill: Turn the steaks over, cover, and grill the other side for another 5-6 minutes until charred evenly.
  6. Check tenderness: Use a fork to test if the cauliflower is tender. If you prefer softer cauliflower, move the steaks to indirect heat, cover, and cook for an additional 10 minutes or until desired softness is achieved.
  7. Apply toppings: Remove the cauliflower steaks from the grill and brush them evenly with mayonnaise. Sprinkle chili powder over the top, then generously crumble cotija cheese over the steaks.
  8. Garnish and serve: Finish by adding fresh chopped cilantro and serve immediately with lime wedges on the side for squeezing over the cauliflower.

Notes

  • Use a mild tasting oil such as avocado, canola, or vegetable oil for grilling to avoid overpowering the flavors.
  • Cotija cheese can be substituted with feta if not available, though flavor will be slightly different.
  • Adjust chili powder amount according to your desired spice level.
  • For a vegan version, substitute mayonnaise with vegan mayo and omit cotija cheese or use a plant-based cheese alternative.
  • Ensure to monitor cauliflower while grilling to prevent burning but still achieve a good char.

Nutrition

Keywords: Mexican street cauliflower, elote, grilled cauliflower steaks, cotija cheese, vegetarian side dish, grilled vegetables

Find it online: https://victoriablair.com/mexican-street-cauliflower-elote-recipe/