Cauliflower Elotes

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

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