This Mexican Street Style Cauliflower is slathered with spicy mayo, cojita cheese and cilantro just like our favorite Mexican Street Corn, but without the carbs.
Mexican Street Corn (Elote) is one of my favorite things to eat. We would eat it as a side dish regularly, but when I went on a low-carb diet and never stopped, I needed to have an alternative for my favorite side dish. Enter “Mexican Street Style Cauliflower”.
Cauliflower is the perfect substitution for higher carb corn. It has way less carbs, which is why we love cauliflower so much when on a low-carb diet. It’s so versatile. See these recipes: Loaded Cauliflower Casserole, Air Fryer Cauliflower and Grilled Cauliflower Skewers.
Each serving of this dish contains 5 grams of net carbs.
In this dish, roasted cauliflower is topped with all the same flavors I love about Mexican street corn, and it makes a really great side dish. It’s a dish the whole family will eat and enjoy.
What is in Mexican Street Style Cauliflower?
Elote is so great because the sweet corn is slathered with savory ingredients like mayonnaise, cotija cheese, paprika, and cilantro. Together, these tastes make something incredible.
We use the same ingredients for our cauliflower, only we use roasted cauliflower florets instead of corn on the cob.
So to make this dish, you will need:
- Cojita cheese (or crumbled feta cheese)
- Lime wedges
- Salt & pepper
How to Make Mexican Street Style Cauliflower
Start by cutting a head of cauliflower into florets. They should be bite-sized, so don’t cut them larger than you’d eat in one bite.
Place the cauliflower on a baking sheet with a silicon mat. Season them with salt and pepper. Add a little olive oil, if you want. Roast the cauliflower florets on 400 degrees F for 25 minutes, turning once in the middle to get an even roast.
Meanwhile, mix the mayonnaise with sriracha to form a spicy mayo. I mix my spicy mayonnaise in a squeeze bottle so it’s easier to add to the dish. You can also just spoon it on.
When the cauliflower is done, transfer it to a bowl. Add half the spicy mayo and toss to coat. Then transfer the cauliflower to a serving plate.
Top the cauliflower with the remaining spicy mayo from the squeeze bottle. Sprinkle the crumbled cheese over the top. Then sprinkle on the paprika and chopped cilantro. Finally, spritz it with some fresh lime juice.
What to Serve With Mexican Street Style Cauliflower
We often eat this as a main dish. It’s definitely substantial enough for a meal – maybe a meatless Monday.
If you want to serve it as a side dish, you could pair it with roast chicken, pork chops, or this delicious pulled pork. We also like to serve this with baby back ribs. All of these dishes are keto-friendly and low carb.
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- 1 head of cauliflower
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 3 tbsp mayonnaise
- 1/2 tbsp sriracha
- 1/4 cup Cotija cheese or crumbled feta
- 1 tsp paprika
- 2 tbsp cilantro chopped
- Preheat the oven to 400 degrees F (205 degrees C).
- Cut cauliflower into bite-sized florets. Place cauliflower on a baking sheet with a silicon mat. Season with salt and pepper. Roast the cauliflower in the oven for 25 minutes, turning once.
- Mix the mayonnaise and sriracha to form a spicy mayo.
- When the cauliflower is done, transfer it to a bowl. Add half the spicy mayo and toss to coat. Transfer to a serving plate.
- Top cauliflower with remaining spicy mayo. Crumble the cheese and sprinkle it over the top of the cauliflower. Sprinkle on the paprika and chopped cilantro. Spritz it with fresh lime juice.