Chili Lime Elote Style Roasted Cauliflower

• 1 large head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Juice of 1 lime
• 1/2 cup mayonnaise
• 1/4 cup sour cream (or vegan alternative for dairy-free)
• 1/2 teaspoon chili powder
• 1/4 cup crumbled cotija cheese (or feta for a substitute)
• 2 tablespoons chopped cilantro
• 1/4 teaspoon cayenne pepper (optional for extra spice)

Steps

1. 1 Preheat oven to 425°F.
2. 2 In a large bowl, toss cauliflower florets with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper.
3. 3 Spread the cauliflower in a single layer on a baking sheet and roast for 20-25 minutes, until golden and crispy.
4. 4 While cauliflower roasts, mix lime juice, mayonnaise, sour cream, and 1/2 teaspoon chili powder in a small bowl.
5. 5 Remove cauliflower from oven and drizzle generously with the mayo mixture.
6. 6 Sprinkle cotija cheese, cilantro, and cayenne pepper over the top.
7. 7 Serve warm and enjoy!

Equipment

• Baking sheet
• Baking sheet

Variations

• Add diced roasted poblano peppers for extra smokiness.
• Top with crumbled bacon for a non-vegetarian twist.

Substitutions

• Use nutritional yeast for a vegan cheese alternative.
• Substitute Greek yogurt for mayonnaise for a lighter option.

Pairings

• Corn tortillas
• Mexican street corn salad

Nutrition

Tips

• For extra flavor, add a pinch of chipotle powder to the spice mix.
• Serve with lime wedges for an extra zesty kick.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Pair with grilled chicken or fish tacos.
• Serve alongside a fresh avocado salad.

FAQ