MEXICAN STREET STYLE GRILLED CAULIFLOWER #ketodiet #lowcarb

MEXICAN STREET STYLE GRILLED CAULIFLOWER #ketodiet #lowcarb

This Mexican Street Style Grilled Cauliflower begins, well, with a new head of cauliflower! I cut it up into florets or you can likewise cut it into "steaks". Presently… let me simply state that I find that cauliflower "steaks" will in general self-destruct, so I selected the simple florets!

This simple garlicky crema and the Cotijia cheddar is the thing that takes this flame broiled cauliflower formula straight ludicrous! Sharp cream, mayo, some new lime, garlic and a couple of flavors make the most astonishing sauce for this barbecued cauliflower… and bested with salty Cotijia… HEAVEN!

This Mexican Street Style Grilled Cauliflower is the thing that mid year seasons in Texas is about! This simple cauliflower formula is extraordinary for a BBQ or barbecue side and ideal for engaging! Speedy, simple, low carb and keto… this one will end up being a go to family top pick!

Also Try Our Recipe : Low Carb Jalapeno Popper Chicken

MEXICAN STREET STYLE GRILLED CAULIFLOWER #ketodiet #lowcarb

Ingredients

  • 1 large head fresh cauliflower cut into florets
  • 3 Tbsp. olive oil
  • ½ tsp salt
  • ½ tsp chili powder
  • ¼ tsp. paprika
  • ½ tsp. garlic powder

For the Sauce:

  • ¼ cup mayonnaise your favorite
  • ¼ cup sour cream
  • ¼ tsp. chili powder
  • ¼ tsp. cumin
  • 1-2 cloves garlic finely minced
  • ¼ tsp. salt
  • 2 tsp. lime juice
  • 1/3 cup crumbled Cotija cheese
  • Garnish: Chopped Cilantro

Instructions
To cook the cauliflower:

  1. Preheat your grill to 375-400 degrees. Place the cauliflower florets into a disposable aluminum pan and season with salt, chili pepper, paprika and garlic. Drizzle with olive oil and toss to coat.
  2. Place pan on the grill and cook/smoke for 30-35 minutes (stirring occasionally) or until cauliflower is tender and has started to char are caramelize.

To cook your cauliflower in the oven:

  1. Bake at 400, stirring occasionally, for 30-35 minutes or until tender and the florets start to get nice and golden brown!

To make the crema:

  1. Combine the mayo and the next 6 ingredients into a bowl and stir to combine.

To assemble:

  1. After the cauliflower is done cooking, place the cauliflower on a platter or pan, drizzle with the crema and top with crumbled cotija cheese and garnish with chopped cilantro.

For more detail : bit.ly/2HbcJfZ

Read More Our Recipe : Moroccan Beet Salad

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