Mexican Street Style Grilled Cauliflower Recipe
This Mexican Street Style Grilled Cauliflower recipe features tender cauliflower florets charred and caramelized on the grill, then topped with a zesty, creamy chili-lime crema and crumbled Cotija cheese for an authentic, flavorful vegetarian appetizer or side dish.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Cauliflower and Seasoning
- 1 large head fresh cauliflower (cut into florets)
- 3 Tbsp. olive oil
- ½ tsp salt
- ½ tsp chili powder
- ¼ tsp paprika
- ½ tsp garlic powder
Chili-Lime Crema
- ¼ cup mayonnaise (your favorite)
- ¼ cup sour cream
- ¼ tsp chili powder
- ¼ tsp cumin
- 1–2 cloves garlic (finely minced)
- ¼ tsp salt
- 2 tsp lime juice
Finishing
- 1/3 cup crumbled Cotija cheese
- Chopped cilantro (for garnish, optional)
Instructions
- Preheat the Grill: Preheat your grill to a temperature range of 375-400°F (190-204°C) to prepare for cooking the cauliflower evenly.
- Prepare Cauliflower and Season: Place the cauliflower florets into a disposable aluminum pan. Season them evenly with salt, chili powder, paprika, and garlic powder. Drizzle with olive oil and toss to ensure all florets are well coated.
- Grill the Cauliflower: Place the pan with seasoned cauliflower directly on the grill. Cook or smoke for 30-35 minutes, stirring occasionally to promote even cooking and caramelization. The cauliflower is ready when tender and showing charred or caramelized spots.
- Alternative Oven Cooking (if no grill): Preheat the oven to 400°F (204°C). Bake the seasoned cauliflower in an oven-safe pan, stirring occasionally, for 30-35 minutes until tender and golden brown on the edges.
- Make the Chili-Lime Crema: In a bowl, combine mayonnaise, sour cream, chili powder, cumin, minced garlic, salt, and lime juice. Stir thoroughly until the mixture is smooth and well blended.
- Assemble the Dish: Once the cauliflower has finished cooking, transfer it to a serving platter. Drizzle generously with the chili-lime crema, then sprinkle crumbled Cotija cheese evenly over the top. Garnish with chopped cilantro if desired for added freshness and color.
Notes
- If you do not have Cotija cheese, feta cheese can be used as a substitute.
- Adjust the amount of chili powder according to your preferred spice level.
- For a vegan version, substitute mayonnaise and sour cream with plant-based alternatives and omit Cotija cheese.
- Cooking times may vary depending on your grill or oven; check for tenderness and char before removing.
- Disposable aluminum pans help in easy cleanup but any grill-safe pan works.
Keywords: Grilled cauliflower, Mexican street food, chili lime crema, Cotija cheese, vegetarian appetizer, grilled vegetables
