Grilled Mexican Street Cauliflower (Elote) to Satisfy Cravings

This grilled Mexican Street Cauliflower (Elote) brings bold flavors and a low-carb twist to traditional elote.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: APPETIZERS

Cuisine: Mexican

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cauliflower Steaks

1 head Cauliflower A nutritious low-carb base.
2 tablespoons Mild Tasting Oil Avocado, vegetable, or safflower oil.

For the Topping

1/2 cup Mayonnaise Adds creaminess; homemade mayo is recommended.
1 teaspoon Chili Powder For a spicy kick; adjust to taste.
1/2 cup Cotija Cheese Salty cheese to enhance flavors; substitute with feta if needed.
1/4 cup Fresh Cilantro Adds a bright touch; substitute with parsley if preferred.
2 pieces Lime Wedges For squeezing on top.

Equipment

grill

Method

Cooking Instructions

Preheat the grill to medium heat, about 350°F.
Remove the leaves and bottom stem from the cauliflower head.
Cut the cauliflower into four thick steaks, about ¾ inch thick.
Brush both sides of each steak with oil.
Grill the first side for about 5-6 minutes until charred.
Flip and grill the other side for another 5-6 minutes.
For extra tenderness, move to indirect heat and cover for an additional 10 minutes.
Brush grilled steaks with mayonnaise, sprinkle chili powder and cotija cheese on top.
Garnish with fresh cilantro and squeeze lime juice over the steaks before serving.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 8gProtein: 5gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 5mgSodium: 200mgPotassium: 400mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 80mgCalcium: 150mgIron: 1mg

Notes

Enjoy fresh but can be stored. Max 2 hours at room temperature, up to 3 days in the fridge, or freeze for up to 2 months.

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