Description
A smoky, spicy, and tangy grilled cauliflower side dish inspired by Mexican street flavors. This keto-friendly recipe is quick, easy, and packed with bold flavors.
Ingredients
Scale
- 1 large head of cauliflower (about 600g / 1.3 lbs)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper to taste (start with about ¾ teaspoon salt)
- Juice of 1 lime
- Optional toppings: crumbled cotija cheese, fresh cilantro, Mexican crema or sour cream, thinly sliced jalapeños
Instructions
- Preheat your grill or grill pan to medium-high heat (about 400°F/200°C). If using an outdoor grill, oil the grates lightly to prevent sticking.
- Remove leaves and trim the stem from the cauliflower. Slice into ¾-inch thick steaks or large florets.
- In a large mixing bowl, toss cauliflower with olive oil until well coated.
- Mix chili powder, smoked paprika, cumin, garlic powder, salt, and pepper in a small bowl.
- Sprinkle the spice mix evenly over the cauliflower and toss gently to coat all sides.
- Place cauliflower on the grill and cook for 5-7 minutes per side, turning carefully to get grill marks and charred edges without burning.
- Remove from grill and immediately squeeze fresh lime juice over the top.
- Top with optional cotija cheese, chopped cilantro, jalapeños, and a drizzle of crema if desired.
- Serve warm as a side dish or snack.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Savory Mexican Street Style