MEXICAN STREET STYLE GRILLED CAULIFLOWER recipes from cloudymarana -
In this MEXICAN STREET STYLE GRILLED CAULIFLOWER recipes, I always share fresh, flavorful, (mostly) healthy recipes that I like to make and eat in my real, actual life, every day. If I don't eat it in real life, I won't put it in the blog. My goal is to inspire you with approachable and interesting foods, whether you cook for yourself, your family, roommates, or your friends.
now it's time to cook MEXICAN STREET STYLE GRILLED CAULIFLOWER please refer to the following recipe
Mexican Street Style Grilled Cauliflower
This Mexican Street Style Grilled Cauliflower is what summer flavors in Texas are all about! This easy cauliflower recipe is great for a BBQ or cookout side and perfect for entertaining! Quick, easy, low carb and keto…this one is going to become a go to family favorite!
Ingredients
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
For the Sauce:
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
1/3 cup crumbled Cotija cheese
Garnish: Chopped Cilantro
Instructions
To cook the cauliflower:
Preheat your grill to 375-400 degrees. Place the cauliflower florets into a disposable aluminum pan and season with salt, chili pepper, paprika and garlic. Drizzle with olive oil and toss to coat.
Place pan on the grill and cook/smoke for 30-35 minutes (stirring occasionally) or until cauliflower is tender and has started to char are caramelize.
To cook your cauliflower in the oven: Bake at 400, stirring occasionally, for 30-35 minutes or until tender and the florets start to get nice and golden brown!
To make the crema:
Combine the mayo and the next 6 ingredients into a bowl and stir to combine.
To assemble:
After the cauliflower is done cooking, place the cauliflower on a platter or pan, drizzle with the crema and top with crumbled cotija cheese and garnish with chopped cilantro.
