A play on Mexican street corn, these char-roasted cauliflower steaks are topped with a creamy chili lime sauce and cacique cheese!
Me is loving savory lately.
It’s some combination of baking so much that I want a little break, needing good weeknight dinners for Alex and me, and just enjoying cooking savory more.
The idea for these elote-style cauliflower steaks came about recently after eating some seriously delicious elote at a restaurant downtown. Elote, or Mexican street corn, is roasted corn slathered in a creamy chili lime sauce and topped with cacique (Mexican feta) cheese. It’s SO good.
Where 2015 was the Year Of Kale and 2016 was the Year Of Brussels, I’m betting 2017 will be the Year Of Cauliflower. Mark my words and swear that you heard it here first, peoples. So I’m all about cooking with cauliflower.
Alex and I loooove roasting starchy vegetables like broccoli and cauliflower. It’s like our go-to vegetable preparation. It gives the veggies such a rich flavor, and a great char.
Our secret? Aluminum foil on the bottom of the pan. It really helps to crisp things up without burning. We swear by it.
We’ve started to experiment with different flavor combos, like charred broccoli with a lemon vinaigrette. Alex makes it so well that I want him to do a post on the blog around Thanksgiving time 🙂
But this time, I did a little experiment with an elote-style cauliflower. And it turned out priiiiitty great. Like so great that I’m making it at least once more this week.
These would be great with a blackened salmon or fish tacos. Or on their own, because they’re seriously that good.
Viva la fiesta!
For the cauliflower
- 1 large head cauliflower
- 2 tablespoons olive oil, for brushing
- pinch salt
For the creamy chili lime sauce
- 3 tablespoons mayonnaise (I used low-fat)
- 2 tablespoons sour cream or greek yogurt
- 3 tablespoons cacique cheese (can sub crumbled feta), plus more for topping
- 1 tablespoon finely chopped cilantro, plus more for topping
- 1 tablespoon lime juice
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon salt
- Preheat oven to 450°F. Line a baking tray with aluminum foil (this is necessary- it makes the cauliflower extra crispy).
- Cut cauliflower vertically into 2 thick steaks-- here's what I mean: so basically only the middle of the cauliflower can be used for steaks, as the stem will only hold the cauliflower together in the middle of the head. So you should cut the absolute middle of the cauliflower in half, then make a large cut to chop off the ends. You can roast those florets separately and they will be just as tasty 🙂
- Brush both sides of the cauliflower steaks with olive oil and a pinch of salt. Roast on the first side for 20 minutes, then carefully flip the steaks with a spatula and roast on the second side for an additional 10 minutes.
- While the cauliflower is roasting, make the creamy chili lime sauce. In a small bowl, combine mayo, sour cream/greek yogurt, cacique, cilantro, lime juice, cayenne, and salt.
- Once the cauliflower steaks are cooked, remove from oven and spread with sauce. Top with more cacique cheese and cilantro!