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Mexican Street Cauliflower on a wooden board

Mexican Street Cauliflower (Elote)

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 Cauliflower Steaks
Calories 229kcal


  • 1 Large Head of Cauliflower
  • 1 Tablespoon Mild Tasting Oil (see notes below)
  • 1/4 Cup Mayonnaise
  • 1 Teaspoon Chili Powder
  • 1/2 Cup Cotija Cheese crumbled
  • 1/3 Cup Fresh Cilantro
  • Lime wedges


  • Preheat grill to medium.
  • Remove the leaves and the bottom of the stem, so your cauliflower head (1 large) is able to stand up on your cutting board.
  • Use a sharp knife to remove the rounded edges of the cauliflower on 2 sides, then cut the cauliflower into 4 thick cauliflower steaks.
  • Brush each side of the steaks with oil.
  • Cover and grill over direct heat for 5-6 minutes or until the cauliflower begins to char.
  • Flip, cover, and repeat on the other side.
  • Check the tenderness of the cauliflower with a fork. If you'd like the cauliflower to be softer, move it to indirect heat and continue to grill covered until it's soft to your liking. I usually cook over indirect heat for another 10 minutes.
  • Remove cauliflower from the grill brush the steaks with mayonnaise.
  • Sprinkle with chili powder (1 teaspoon), crumbled cotija (1/2 cup), and fresh cilantro (1/3 cup).
  • Squeeze lime juice over the top of each, and enjoy!


  • Mild Tasting Oil. You want an oil with a high smoke point and mild flavor -- think avocado, vegetable, safflower, sunflower, peanut. Skip EVOO, coconut, or sesame oil.
  • Nutritional information is based on 1 cauliflower steak if you make 4 steaks using this recipe:


Calories: 229kcal | Carbohydrates: 12g | Protein: 7g | Fat: 19g | Cholesterol: 23mg | Fiber: 4g | Sugar: 5g | Net Carbs: 8g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com