Keto 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.

Jessica L.

Net Carbs

4.8 g
Fiber

3.3 g
Total Carbs

8.2 g
Protein

3.9 g
Fats

20.9 g

226 cals

Quantity

Serving Size

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Cauliflower, Raw

10 ounce
Olive Oil

1-½ tablespoon
Salt

⅛ teaspoon
Chili Powder

½ teaspoon
Paprika

½ teaspoon
Garlic, Powder

⅛ teaspoon
Mayonnaise

1-½ tablespoon
Heavy Cream

1-½ teaspoon
Lime Juice, Fresh

¼ teaspoon
Salt

⅛ teaspoon
Queso Cotija

¼ ounce

Step 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.
Step 2

Arrange the seasoned florets on a sheet tray. Bake the tray for 30 minutes, flipping over halfway through.
Step 3

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

Keto Cauliflower Elotes

Ingredients

Recipe Steps

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