Chili Verde Keto Chicken Casserole

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Chili Verde Keto Chicken Casserole

Senin, 09 September 2019

Mexican Street Style Grilled Cauliflower

This Mexican Street Style Grilled Cauliflower is what summer flavors in Texas are all about! This easy cauliflower recipe is great for a BBQ or cookout side and perfect for entertaining! Quick, easy, low carb and keto…this one is going to become a go to family favorite!

  1. 1 large head fresh cauliflower cut into florets
  2. 3 Tbsp. olive oil
  3. ½ tsp salt
  4. ½ tsp chili powder
  5. ¼ tsp. paprika
  6. ½ tsp. garlic powder
  7. For the Sauce:
  8. ¼ cup mayonnaise your favorite
  9. ¼ cup sour cream
  10. ¼ tsp. chili powder
  11. ¼ tsp. cumin
  12. 1-2 cloves garlic finely minced
  13. ¼ tsp. salt
  14. 2 tsp. lime juice
  15. 1/3 cup crumbled Cotija cheese
  16. Garnish: Chopped Cilantro
  1. To cook the cauliflower:
  2. Preheat your grill to 375-400 degrees. Place the cauliflower florets into a disposable aluminum pan and season with salt, chili pepper, paprika and garlic. Drizzle with olive oil and toss to coat.
  3. Place pan on the grill and cook/smoke for 30-35 minutes (stirring occasionally) or until cauliflower is tender and has started to char are caramelize.
  4. To cook your cauliflower in the oven: Bake at 400, stirring occasionally, for 30-35 minutes or until tender and the florets start to get nice and golden brown!
  5. To make the crema:
  6. Combine the mayo and the next 6 ingredients into a bowl and stir to combine.
  7. To assemble:
  8. After the cauliflower is done cooking, place the cauliflower on a platter or pan, drizzle with the crema and top with crumbled cotija cheese and garnish with chopped cilantro.