Elote Cauliflower

I’ve entered into 2021 with a true focus on vegetarian meals, + broadening the catalogue of vegetarian meals I have in my back pocket is what I’m after. Curating full spreads that are 100% meat free to keep things exciting + fun, and just keep the at-home date-night vibe alive. I sometimes struggle with curating a full spread - so I used our drive home from Utah to hone in on some creativity and expand on vegetarian recipes I’d like to dive into. The question I asked myself before any pinterest-ing or browsing my favorite food blogs - what kind of vegetarian stuff can I get excited about?

Cauliflower is just…..my favorite. It’s the veggies I reach for for a quick + easy side dish, to replace a protein when I’m going for a vegetarian menu, or as a dipper. And if there’s anything I’m committed to do in 2021, it’s expanding the cauliflower recipe collection. This Elote Cauliflower is my newest twist on the veggie, + was the perfect addition to an at-home fiesta. Full of flavor, cheesy, + the most delish crema style sauce to tie it all together. Literal heaven!

Also my husband is standing at the sink watching me write this, & he just said “Elote cauliflower? More like elote holla-flower.” I think that’s just his fun way to reiterate this was a hit at our housee.

 
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Hello cumin

Super simple to whip this together, which is also why I so often reach for cauliflower as a side. Roasted cauliflower is the easiest thing to put together! The caramelized bits are so tasty, + when enhanced with a solid combo of spices, it’s a real treat. Cumin is your flavor agent here. It packs a really nice spice (spice - not spicy), smells so good as it roasts onto the cauliflower, & is just so so good. Combined with some paprika, the color the cauliflower takes on is dark + rich.

Pepitas for some added flare

So I was totally influenced by Pinterest for this recipe. Scanned across an Elote Cauiflower recipe to add to my Healthy Eats board, haven’t been able to stop thinking about it, so planning a meal where I could incorporate this has become increasingly crucial. Mainly because I felt it had so much potential to impress my vegetarian enthusiast husband, & it didn’t disappoint.

 
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I amped up the toppings for my own little twist. Heavy on the cheese, a touch of cilantro for freshness + color, & pepitas. Because they’re literally my favorite thing right now. Crunchy + salty, and thee perfect “extra'“ for on top of the cauli. Love love love the extra bit of flavor, and it just made it feel like a really loaded roasted cauliflower dish, so every scoop of the veggies came with a plethora of other good stuff.

Creamy elote sauce

The creamy sauce is so good that we were literally dunking our leftover cauliflower in the leftover sauce! Just a true gem of this recipe. I looked through several elote recipes - heavy on the mayonnaise seemed to be a theme. I much prefer the ratio of 2x sour cream to mayo. So much tangier and flavorful.

Lime juice, like all the juice from one lime, amps up the tangyness and keeps the sauce in the category of light + refreshing.

Loved this dish. Love that it was so simple to make. Love that it was loaded with lots of fun toppings + looked gorge plated up.

For the Sauce

  • 1/2 c. sour cream

  • 2 tbsp mayo

  • 1/2 tsp chili powdeer

  • sprinkle of cumin

  • juice of 1 lime

For the Elote Cauliflower

  • 1 head of cauliflower, cut into florets

  • 3 tbsp EVOO

  • 1 1/2 tsp cumin

  • 1 tsp paprika

  • Salt + pepper

  • 1 lime, thinly sliced

  • 3-4 tbsp cojita cheese

  • 2 tbsp roasted pepitas

  • 1 tbsp fresh cilantro

Preheat your oven to 350.

Start by mixing all ingredients for the sauce in a small bowl. Stir until smooth, and place in the fridge.

Transfer your cauliflower florets to a parchment lined baking sheet. Drizzle with the EVOO + spices, including a pinch of salt + pepper, and toss on the pan. Roast for 30 minutes, tossing once at the 20 minute mark. At 30 minutes, remove the pan from the oven + increase the heat to 400. Toss the cauliflower, and return to the oven for an additional 15 minutes. They should take on a nice roasted brown color.

Transfer the cauliflower to a serving tray. Nestle in the slices of lime. Drizzle the cream sauce over the top of the cauliflower. Add the finishing touches by sprinkling the pepitas, cojita, + cilantro right on top. Easy as that!

Lesley ZehnerComment