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
- 29.6 ml coconut or avocado oil
- 2.46 ml salt
- 2.46 ml chile de árbol powder
- 2 ears fresh corn husked
- 14.8 ml coconut or avocado oil
- 59.1 ml mayonnaise made with olive oil or vegan mayo
- 59.1 ml Plain Cashew Crema
- 2.46 ml chile de árbol powder
- 4.93 ml adobo sauce
- 1 clove garlic
- 14.8 ml lime juice
- 4.93 ml fresh dill minced
- 1.23 ml 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
- 237 ml hulled raw pumpkin seeds
- 59.1 ml shelled raw sunflower seeds
- 44.4 ml avocado oil
- orange juice and zest from 1 orange
- lime juice and zest from 1 lime
- 59.1 ml fresh cilantro leaves chopped
- 59.1 ml 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.
- 29.6 ml coconut or avocado oil
- 2.46 ml salt
- 2.46 ml chile de árbol powder
- 14.8 ml coconut or avocado oil
- 59.1 ml mayonnaise made with olive oil or vegan mayo
- 59.1 ml Plain Cashew Crema
- 2.46 ml chile de árbol powder
- 4.93 ml adobo sauce
- 1 clove garlic
- 14.8 ml lime juice
- 1.23 ml sea salt
- lime wedges
- 1 plum tomato
- 237 ml hulled raw pumpkin seeds
- 59.1 ml shelled raw sunflower seeds
- 44.4 ml avocado oil
Prepare
- 1 cauliflower, cut into florets
- 2 ears fresh corn, husked
- Mince 4.93 ml 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 59.1 ml fresh cilantro leaves
- Chop 59.1 ml 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.