Grilled Cauliflower AND CORN Esquites
- 20m Prep Time
- 45m Cook Time
- 1h 5mReady In
This vegetarian twist on Mexican esquites combines charred corn and roasted cauliflower in a creamy, spicy sauce. Served with cotija cheese and lime, it's a low-carb side dish bursting with flavor.
Ingredients
- 1 cauliflower cut into florets
- 2 tbsp coconut or avocado oil
- 1/2 tsp salt
- 1/2 tsp chile de árbol powder
- 2 ears fresh corn husked
- 1 tbsp coconut or avocado oil
- 1/4 cup mayonnaise made with olive oil or vegan mayo
- 1/4 cup Plain Cashew Crema
- 1/2 tsp chile de árbol powder
- 1 tsp adobo sauce
- 1 clove garlic
- 1 tbsp lime juice
- 1 tsp fresh dill minced
- 1/4 tsp sea salt
- cotija cheese crumbled
- fresh cilantro chopped
- lime wedges
- 1 medium white onion peeled and halved
- 1 jalapeño pepper stemmed but whole
- 2 medium tomatillos peeled
- 1 plum tomato
- 4 clove garlic peeled
- 1 cup hulled raw pumpkin seeds
- 1/4 cup shelled raw sunflower seeds
- 3 tbsp avocado oil
- orange juice and zest from 1 orange
- lime juice and zest from 1 lime
- 1/4 cup fresh cilantro leaves chopped
- 1/4 cup fresh mint leaves chopped
- sea salt to taste
- extra-virgin olive oil optional
- chili powder optional
Nutrition (per serving, estimated)
Estimated based off 22 of 32 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 400 mg
- Iron: 5.36 mg
- Magnesium: 138 mg
- Phosphorus: 384 mg
- Potassium: 1374 mg
- Zinc: 4.38 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tbsp coconut or avocado oil
- 1/2 tsp salt
- 1/2 tsp chile de árbol powder
- 1 tbsp coconut or avocado oil
- 1/4 cup mayonnaise made with olive oil or vegan mayo
- 1/4 cup Plain Cashew Crema
- 1/2 tsp chile de árbol powder
- 1 tsp adobo sauce
- 1 clove garlic
- 1 tbsp lime juice
- 1/4 tsp sea salt
- lime wedges
- 1 plum tomato
- 1 cup hulled raw pumpkin seeds
- 1/4 cup shelled raw sunflower seeds
- 3 tbsp avocado oil
Prepare
- 1 cauliflower, cut into florets
- 2 ears fresh corn, husked
- Mince 1 tsp fresh dill
- cotija cheese, crumbled
- Chop fresh cilantro
- 1 medium white onion, peeled and halved
- 1 jalapeño pepper, stemmed but whole
- Peel 2 medium tomatillos
- Peel 4 clove garlic
- orange, juice and zest from 1 orange
- lime, juice and zest from 1 lime
- Chop 1/4 cup fresh cilantro leaves
- Chop 1/4 cup fresh mint leaves
- sea salt, to taste
- extra-virgin olive oil, optional
- chili powder, optional
Let's Cook
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Step 1.
Preheat the oven to 400°F.
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Step 2.
On a baking sheet, toss the cauliflower florets with 2 tablespoons coconut oil, ½ teaspoon salt, and ½ teaspoon chile de árbol powder. Spread the florets evenly and bake for 35 to 40 minutes until tender and beginning to char and caramelize in spots. Remove from the oven and let cool.
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Step 3.
While the cauliflower bakes, prepare the Chile Cream Sauce: In a blender, combine ¼ cup mayonnaise, ¼ cup Plain Cashew Crema, ½ teaspoon chile de árbol powder, 1 teaspoon adobo sauce, 1 clove garlic, 1 tablespoon lime juice, 1 teaspoon minced fresh dill, and ¼ teaspoon sea salt. Blend on high until smooth. Scoop into a bowl and set aside.
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Step 4.
Once the cauliflower is cool enough to handle, chop it into 'kernels' about the same size as corn kernels. Transfer to a medium bowl.
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Step 5.
Rub 2 ears of husked corn with just enough coconut or avocado oil to coat. Heat a cast-iron grill pan over medium-high heat. Grill the corn, turning frequently, until the kernels are cooked and charred slightly on the outside. Remove from the pan and let cool.
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Step 6.
Once the corn is cool, cut the kernels off the cob and add them to the bowl with the cauliflower. Toss to combine.
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Step 7.
Heat a medium sauté pan over medium-high heat. Add 1 teaspoon avocado oil. Add the cauliflower-corn mixture and sauté for 2 to 3 minutes until heated through. Add half of the Chile Cream Sauce and toss a few times to incorporate. Immediately remove from heat and spoon onto a serving platter.
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Step 8.
Drizzle the remaining Chile Cream Sauce over the top in a zigzag pattern. Sprinkle with crumbled cotija cheese (optional) and garnish with chopped fresh cilantro. Surround with lime wedges for squeezing.