Roasted Cauliflower Elote (Printable View)

Oven-roasted cauliflower tossed in creamy lime-garlic dressing, topped with cotija, chili, cilantro, and scallions.

# Ingredient List:

→ Vegetables

01 - 1 large head cauliflower, cut into bite-sized florets

→ Dressing

02 - 3 tablespoons mayonnaise
03 - 2 tablespoons sour cream
04 - 1 tablespoon fresh lime juice
05 - 1 teaspoon lime zest
06 - 2 cloves garlic, minced
07 - 1/4 teaspoon sea salt
08 - 1/4 teaspoon ground black pepper

→ Toppings

09 - 1/2 cup crumbled cotija cheese (feta may be substituted)
10 - 1/2 teaspoon chili powder
11 - 2 tablespoons fresh cilantro, chopped
12 - 1/4 cup scallions, thinly sliced
13 - 1/2 teaspoon smoked paprika (optional)
14 - Lime wedges for serving

# How to Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Spread cauliflower florets across the prepared baking sheet. Drizzle with 2 tablespoons olive oil, season with a pinch of salt and pepper, and toss until evenly coated.
03 - Roast for 25 to 30 minutes, flipping halfway through, until the florets are golden brown and fork-tender.
04 - While the cauliflower roasts, whisk together mayonnaise, sour cream, lime juice, lime zest, minced garlic, salt, and pepper in a large mixing bowl until smooth.
05 - Transfer the roasted cauliflower to the bowl with the dressing and toss gently until every floret is evenly coated.
06 - Arrange the dressed cauliflower on a serving platter. Top with crumbled cotija cheese, chili powder, smoked paprika if desired, chopped cilantro, and sliced scallions.
07 - Serve immediately alongside fresh lime wedges.

# Expert Suggestions:

01 -
  • You get all the bold, tangy, creamy flavors of elote without needing a grill or any fancy equipment.
  • The roasted cauliflower develops these gorgeous caramelized edges that soak up the dressing like little sponges.
02 -
  • Do not crowd the baking sheet or the cauliflower will steam instead of roast, and you will lose that irresistible char.
  • Tossing the cauliflower in the dressing while it is still hot helps it absorb more flavor than if you let it cool first.
03 -
  • Let the cauliflower rest for two minutes after roasting before tossing in the dressing so it firms up slightly and holds its shape better.
  • Toasting the chili powder in a dry pan for thirty seconds before sprinkling it on top blooms the flavor in a way that raw powder never will.

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