This has all the flavor and none of the corn. One of my favorite Mexican street foods.
*Notes at the bottom of recipe.
Preparation Time: 15 minutes
Cook Time: 14 minutes
Total Time: 30 minutes
Servings: Roughly makes 2 1/2 Cups. I did 1/2 cup as my serving size, so roughly about 5 servings.
Ingredients:
– 6 Cups Cauliflower (1/2 a head), cut into roughly 1/2 inch pieces
– 3 Tbls. Avocado Oil
– 2 tsps. Chili Powder
– 1/2 tsp. Smoked Paprika
– 1/2 tsp. Onion Powder
– 1/2 tsp. Garlic Powder
– Salt & Pepper, to taste
Other Ingredients:
– 1/4 Cup Cotija Cheese
– Fresh Lime, quartered
– 2 Scallions, thinly sliced, white and green parts
– Cilantro, Chiffonade
– Chipotle Mayo
Chipotle Mayo
– 1/4 Cup Mayo
– 1 tsp. Chipotle in Adobo Sauce (the sauce part, in the can of Chipotles in Adobo)
Instructions:
1.) Heat oven to 375•
2.) Chop Cauliflower into roughly 1/2 inch pieces and place into a large bowl with Oil and Seasonings. Stir until well combined.
3.) Place on a large cookie sheet and bake for 14 minutes, stir halfway through cooking time.
4.) While Cauliflower is in the oven, slice Scallions, and cut a Lime into quarters, and set aside.
5.) Mix Mayo and the Chipotle in Adobo Sauce into small bowl. Transfer into a small baggie, seal baggie and cut a corner off, and set aside.
6.) Place cooked Cauliflower back into large bowl. Add in Cotija Cheese and a quarter of your Lime. Stir to combine, and taste and see if it needs more Salt and Pepper.
7.) Right before serving add Scallions, Cilantro and Chipotle Mayo.
*Notes:
•Add Scallions, Cilantro and Chipotle Mayo, right before serving.
•If you want to make this recipe Vegan. Just swap Mayo for Vegansise, and replace Cotija Cheese with a Vegan Cheese, in either a Feta or Parmesan flavor.
•This is great served with Burgers or Barbecued Chicken or Meat or served alongside some Tacos.
•Keeps for 3 days in the refrigerator
