MEXICAN STREET STYLE GRILLED CAULIFLOWER RECIPE

In my opinion this Mexican street style grilled cauliflower is that the ultimate keto and low carbohydrate cauliflower recipe!  Bake for caramelized-ly perfection, drizzled with Crema that smells of garlicky and topped with salty Cotija cheese, this is often a pleasure in Texas the simplest summer food keto!

This Mexican street style cauliflower roast starts, well, with a fresh head of cauliflowers!  I cut it into a kuntum otherwise you also can cut it into a steak.  Nwo... Let me just say that I acknowledged that the cauliflower steak tends to mess, so I opted for straightforward florets! 

MEXICAN STREET STYLE GRILLED CAULIFLOWER RECIPE

Since a number of my kuntum may be a little for alittle grill I put all of them into a foil pot, which works perfectly!  You get all the warmth and smoke from the grill and therefore the bottom of the pot does an excellent job that helps to aramed cauliflower! 

I was flavored cauliflower with some Fiesta brand flavorer, paprika, garlic powder and a touch of salt and drizzle vegetable oil and it had been ready for the grill!

It's easy to smell the garb and Cotijia cheese is what take this grilled cauliflower recipe straight on top! soured cream, Mayo, some fresh lime, garlic and a few spices make the foremost amazing sauce for this grilled cauliflower... And thereon with salty Cotijia... Heaven!

INGREDIENTS:

• 1 large head fresh cauliflower cut into florets
• 3 Tbsp. olive oil
• ½ tsp salt
• ½ tsp chili powder
• ¼ tsp. paprika
• ½ tsp. garlic powder

For the Sauce:

• ¼ cup mayonnaise your favorite
• ¼ cup sour cream
• ¼ tsp. chili powder
• ¼ tsp. cumin
• 1-2 cloves garlic finely minced
• ¼ tsp. salt
• 2 tsp. lime juice
• 1/3 cup crumbled Cotija cheese

INSTRUCTIONS:

To cook the cauliflower:

1. Preheat your grill to 375-400 degrees. Place the cauliflower florets into a disposable aluminum pan and season with salt, chili pepper, paprika and garlic. Drizzle with olive oil and toss to coat.
2. Place pan on the grill and cook/smoke for 30-35 minutes (stirring occasionally) or until cauliflower is tender and has started to char are caramelize.
3. To cook your cauliflower in the oven: Bake at 400, stirring occasionally, for 30-35 minutes or until tender and the florets start to get nice and golden brown!

To make the crema:

1. Combine the mayo and the next 6 ingredients into a bowl and stir to combine.

To assemble:

1. After the cauliflower is done cooking, place the cauliflower on a platter or pan, drizzle with the crema and top with crumbled cotija cheese and garnish with chopped cilantro.

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