Mexican Street Cauliflower (Elote with frozen cauliflower)

Mexican Street Cauliflower from roasted frozen cauliflower in a glass bowl topped with, lime cream, Cotija and chopped cilantro.

Mexican Street Cauliflower (Elote with frozen cauliflower)

Mexican street cauliflower with an easy lime crema is a low-carb alternative to elote that's every bit as irresistible. This roasted version is easy to make when you start with a bag of frozen cauliflower florets.

Course Side Dish

Cuisine Mexican

Prep Time 10

Cook Time 24

Total Time 35

Servings servings

Calories 169kcal

Author Marjory Pilley

Ingredients

16 ounces frozen cauliflower florets Do NOT defrost. Fresh florets can be used instead.
1 teaspoon olive oil for roasting cauliflower
¼ teaspoon Salt for seasoning cauliflower
¼ cup Olive oil mayonnaise I use an olive oil-based mayonnaise to reduce the calories; any mayonnaise will work
¼ cup Sour cream or Greek yogurt
1 Tablespoon Lime juice
2 Garlic cloves pressed or ½ teaspoon of garlic powder
⅛ teaspoon Cayenne pepper or to taste
½ cup Cotija, crumbled or feta cheese or Parmesan cheese
¼ cup Chopped cilantro or parsley

Instructions

Preheat the oven to 425°F or an air fryer to 390°F.

If using the oven, preheat the sheet pan at the same time to jumpstart the browning process.

Do not defrost frozen cauliflower florets. Spritz or drizzle them with olive oil and season with salt.
For the best browning, spread the frozen cauliflower into a single layer on a sheet pan or in the air fryer basket. Leave space between the florets. Overcrowding causes the cauliflower to steam instead of roast.
Roast for about 20 minutes or until fork-tender and charred. Toss the cauliflower halfway through the cooking time so that as many edges as possible caramelize.
While the cauliflower is roasting, make the lime crema. Combine mayonnaise, sour cream, lime juice, pressed garlic, and cayenne pepper in a small bowl.
Gently toss the roasted cauliflower with the crema, or drizzle it over the top just before serving.
Top with Cotija cheese and chopped cilantro.

Sprinkle a little paprika or chili powder over the top for even more color, if desired.

Notes

Storage: Mexican street cauliflower is best enjoyed fresh while the cauliflower is still crisp. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or air fryer.

Make ahead tip: Make the sauce a couple of days ahead of time and store in the refrigerator until serving time.

Fresh cauliflower: Once cauliflower is washed, dried, and chopped, the roasting process is the same.

Nutrition