Description
This vibrant Mexican Street Style Grilled Cauliflower recipe infuses tender cauliflower florets with smoky chili and garlic spices, grilled to perfection and topped with a creamy, zesty Mexican crema and crumbled Cotija cheese. Perfect as a flavorful side dish or a healthy vegetarian main, this recipe is packed with bold flavors and fresh garnishes.
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
For Garnish:
- â…“ cup crumbled Cotija cheese
- Chopped fresh cilantro
Instructions
- Prepare the Cauliflower: Preheat your grill to medium heat, approximately 375–400°F, ensuring it is ready for cooking.
- Toss with Oil: In a large bowl, toss the cauliflower florets with olive oil until they are evenly coated to help the spices adhere and promote even grilling.
- Season the Cauliflower: Mix salt, chili powder, paprika, and garlic powder in a small bowl. Sprinkle this seasoning blend over the cauliflower and toss again to coat all pieces thoroughly.
- Grill the Cauliflower: Place the seasoned cauliflower on a disposable aluminum pan or directly onto the grill grates for maximum char and flavor development.
- Cook Until Tender: Grill for 20-30 minutes, stirring occasionally to ensure even cooking and charring until the cauliflower becomes tender with a nice smoky char.
- Prepare the Crema: In a medium bowl, combine mayonnaise, sour cream, chili powder, cumin, minced garlic, and lime juice. Whisk thoroughly until smooth and well combined to create a flavorful sauce.
- Assemble the Dish: Transfer the grilled cauliflower to a serving platter while still warm for best flavor absorption.
- Drizzle Crema: Evenly drizzle the prepared crema over the warm cauliflower, making sure each piece is well coated for creamy, tangy flavor.
- Garnish and Serve: Sprinkle crumbled Cotija cheese on top and garnish with chopped fresh cilantro to add a bright finish and authentic Mexican taste.
Notes
- Using a disposable aluminum pan helps prevent cauliflower pieces from falling through grill grates.
- Adjust grilling time depending on cauliflower size to avoid over or undercooking.
- Cotija cheese can be substituted with feta for a similar salty tang.
- For a vegan version, swap mayonnaise and sour cream with plant-based alternatives and omit Cotija cheese.
