Mexican Street Cauliflower
Ingredients
- 1 large head cauliflower, cored
- 3 tablespoons unsalted butter
- 1 teaspoon Tajin®
- 1 teaspoon chipotle chili powder
- 2 teaspoons sweetener,
- 2 tablespoons chopped cilantro
- 1 lime, juiced
- 1/2 cup Mexican crema
- 2 tablespoons mayonnaise
- 1/2 cup Cotija cheese
- cilantro
- lime wedges
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Instructions
- Preheat the oven to 425 degrees F (220 degrees C) and line a sheet pan with foil.
- Slice cauliflower top to bottom into 4 “steaks” about 3/4-inch thick. Reserve any extra cauliflower pieces for another use.
- In a small bowl, combine melted butter, Tajin, chipotle chili powder, and artificial sweetener. Brush both sides of the cauliflower with butter mixture and place in the prepared pan.
- Roast in the preheated oven for 8 to 10 minutes, turn, and continue roasting until cauliflower is just tender, 8 to 10 minutes more. See Note.
- Roughly chop roasted cauliflower and divide evenly into 4 serving glasses or cups. Stir in chopped cilantro, and drizzle lime juice over each cup of roasted cauliflower.
- Stir together crema and mayonnaise, and pour equal portions over each cup. Top each cup with 1 tablespoon crumbled Cotija, or to taste.
- Garnish with additional cilantro and place a lime wedge on each cup, if desired. Serve warm, as an appetizer or snack.
Source
Original recipe: View Original