Grilled Mexican Street Cauliflower Bites
Take your grill vegetable game up a notch with these easy grilled Mexican street cauliflower bites!
Ingredients
- 1 Head Cauliflower
- 2 TBS Avocado Oil
- ¼ C Mayo
- ¼ C Sour Cream
- 2 TBS Lime Juice
- 1 teaspoon Chili Powder
- ½ teaspoon Salt
- ½ teaspoon Paprika
- ½ TSP Garlic Powder
- ½ C Crumbled Cotija Cheese
- ½ C Chopped Cilantro
Instructions
- Cut the head of cauliflower into pieces. I like to make them about 1-inch pieces.
- On the stove, bring a medium pot of water to a boil. Once the water is boiling, add the cauliflower pieces and cook for 5 minutes.
- Remove the cauliflower pieces from the water and place them onto a paper towel to dry them off.
- Preheat your grill or grill pan to medium-high heat. You can do this in a grill pan on the stove as well. If you want to crisp the cauliflower in the oven preheat your oven to 425 degrees.
- Toss the cauliflower pieces in the avocado oil.
- Grill the cauliflower pieces about 8-10 minutes per side until they are starting to char and caramelize. If you are cooking them in the oven, place the cauliflower on a baking sheet and cook 20-25 minutes, flipping as needed.
- While the cauliflower is cooking, mix the mayonnaise, sour cream, and lime juice together and place the spices in a separate bow
- When the cauliflower is done, toss it in the sauce mixture and sprinkle with the spices
- Top with crumbled cotija cheese and fresh cilantro and enjoy!
Notes
Why do I par-cook the cauliflower?
What I mean by par-cooking the cauliflower is to boil the pieces of cauliflower for about 5 minutes. I do this because if you’ve ever grilled cauliflower or potatoes for that matter, they tend to take a LONG time to cook on the grill. They will often brown more on the outside, and the center of pieces can be left almost raw. Since we are using pieces of cauliflower that tend to be thicker than cauliflower steaks, this little extra step makes sure we are getting what we want out of the cauliflower.
Grilling vs. Cooking it Inside
Traditionally Mexican street corn is grilled, and with this cauliflower version, that is how I prefer it. However, you can easily move this recipe to the kitchen. I still like to par-cook the cauliflower because it helps to ensure that the inside of the pieces are tender while the outside gets crisp.
Nutrition
Calories: 140kcal
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