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.
– 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
– 1/4 Cup Cotija Cheese
– Fresh Lime, quartered
– 2 Scallions, thinly sliced, white and green parts
– Cilantro, Chiffonade
– Chipotle Mayo
– 1/4 Cup Mayo
– 1 tsp. Chipotle in Adobo Sauce (the sauce part, in the can of Chipotles in Adobo)
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.
•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