Fustini's Oils and Vinegars
Elote-Style Roasted Cauliflower

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Elote-Style Roasted Cauliflower

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Elote-Style Roasted Cauliflower


Submitted by Chef Laura Cavender

Ingredients

  • 1 large head cauliflower
  • 2 tablespoons Fustini’s Chipotle olive oil, for brushing
  • a sprinkling of kosher salt
  • 3 tablespoons mayonnaise 
  • 2 tablespoons sour cream or Greek yogurt
  • 3 tablespoons queso Fresca 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

Directions

Step 1. 

Preheat oven to 450°F. Line a baking tray with aluminum foil (this is necessary- it makes the cauliflower extra crispy and clean-up delightful). Cut cauliflower into florets and toss with oil and salt. Roast for 20 minutes, then flip with a spatula and roast on the second side for an additional 10 minutes.


Step 2. 

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 is cooked, remove it from the oven and drizzle with sauce. Top with more crumbled cheese and cilantro. Drizzle with olive oil and enjoy!




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