Most people in Texas have heard of Mexican Street-Style Corn. It consists of fresh grilled corn, cotija cheese, and a creamy sauce. The bad news is that corn is not a Keto food; I miss corn, but it is a possibility on a cheat day, I suppose. The good news is that I have found an alternative to Mexican Street-Style Corn by replacing the corn with cauliflower. Cauliflower is a wonder vegetable.
Ingredients
For the Cauliflower:
1 large head cauliflower, cut into florets
3 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp. black pepper
1/2 Tbsp. Sriracha sauce
1/2 tsp. chili powder
1/5 tsp. paprika
1/2 tsp. garlic powder
For the Sauce:
1/4 cup mayonnaise
1/4 cup sour cream
1/4 tsp. chili powder
1/4 tsp. cumin
2 cloves garlic, minced
1/4 tsp. garlic salt
2 tsp. lime juice
Garnish
1/3 cup grated Cotija or Parmesan cheese
Cilantro, chopped
Instructions
Preheat the oven to 400 degrees. In a baking pan sprayed with cooking spray, combine the cauliflower florets, olive oil, salt and pepper, Sriracha sauce, chili powder, paprika and garlic powder. Toss to coat evenly. Place in the oven and bake for 25-30 minutes or until the cauliflower is fork-tender.
Meanwhile, in a medium bowl, combine the ingredients for the sauce. Mix well.
When the cauliflower is ready, remove from the oven and transfer to a plate or platter. Alternatively, you could leave it on the baking sheet. Spoon the sauce over the roasted cauliflower. Sprinkle with cotija cheese or Parmesan and chopped cilantro before serving
2 thoughts to “Mexican Street-Style Cauliflower”