Mexican Street Style Cauliflower
By Chef Abigail Velasco
Taking inspiration from Mexican street corn, we’re char-roasting cauliflower steaks, then topping with a creamy, smoky sauce.
25 min cook time
Serves 4
Elote, a popular snack often prepared on the streets of Mexico, is typically made with grilled corn on the cob.
Here, we're trading the cob for a knife and fork to dig into hearty cauliflower steaks.
These steaks make a quick and easy side dish or can even be enjoyed as a lighter main course.
And just like with so many street foods, the toppings are customizable.
The crema adds creaminess and tang, while the chipotle aioli and paprika add smokiness, and the Cotija or feta cheese adds some saltiness.
Make this dish your own by adding some salsa and/or your favourite hot sauce!
Ingredients
Preparation Notes
- Charring cauliflower steaks is very simple, and you can grill them on the stovetop or the barbecue.
Roasting is another option, but why crank up the oven if you don't have to? - As we mentioned above, you can choose your own toppings for this dish.
- L’OCA Quality Market and many other specialty stores do sell Cotija cheese, but if you can’t find it, feta or queso fresco can make delicious substitutes.
Making the recipe
Step 1
Preparation
- To make the crema, combine the sour cream and chopped cilantro with the juice of half a lime. Season to taste with salt and pepper, and refrigerate until ready to use.
- Next, remove the leaves from the cauliflower head.
- Place the cauliflower core side down, and cut into 1-1½-inch thick ‘steaks’.
- Trim off the base of the stem.
Step 2
Pan Fry
- Heat a large skillet or pan over medium-high heat.
- Add a glug of olive oil and swirl to evenly coat the bottom of the pan.
- Season both sides of each cauliflower steak with salt and pepper.
- Working in batches of 2 at a time, sear the cauliflower steaks for 3-4 minutes per side, until golden brown and tender-crisp.
- Remove cooked cauliflower steaks from the pan. Add more oil if needed, and repeat with remaining steaks.
Step 3
Plate & Serve
- Top the grilled cauliflower steak with a generous dollop of crema, chipotle aioli, and cheese.
- Sprinkle with paprika and serve with lime wedges.