Low Carb Cauliflower Elotes

Low Carb Cauliflower Elotes

Also known as “Mexican Street Corn”, Elotes is typically grilled corn slathered in a Mexican style crema and a mixture of peppery and hot spices. This keto version uses cauliflower florets seasoned in the same way with a unique low-carb crema flavored with lime. Crumbled cotija cheese and cilantro top off this colorful and flavorful side dish or snack.

Prep Time: 7 min
Cook Time: 30 min
Ready In: 37 min


Cauliflower, Raw: 10 ounce,(283g)
Olive Oil: 1-½ tablespoon,(20g or 0.71 oz)
Salt: ⅛ teaspoon
Chili Powder: ½ teaspoon
Paprika: ½ teaspoon

Garlic, Powder: ⅛ teaspoon
Mayonnaise: 1-½ tablespoon,(21g or 0.74 oz)
Heavy Cream: 1-½ teaspoon,(7g or 0.25 oz)
Lime Juice, Fresh: ¼ teaspoon
Salt:⅛ teaspoon
Queso Cotija:¼ ounce,(7g)


1. Preheat an oven to 400 degrees. Cut and break up the cauliflower into a mix of  
    large and medium-sized florets. Coat the cauliflower florets in olive oil, salt, chili         
    powder, paprika, and garlic powder.

2. Arrange the seasoned florets on a sheet tray. Bake the tray for 30 minutes,   
    flipping over halfway through.

3. While the cauliflower is baking, make the crema by whisking together the mayo,
    cream, lime juice, and salt.

4. Place the cooked cauliflower into a serving dish and drizzle the crema over the
    cauliflower. You may do this with a pastry bag, a ziploc bag with the corner cut off,
    or simply using a spoon or fork. Top with crumbled cotija cheese and, at your
    discretion, chopped cilantro.

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