Mexican street corn is somewhat of a legendary dish these days. The grilled flavor of the corn goes perfectly with a mildly spicy cream sauce and crumbled queso fresco cheese. But, you can also apply this same treatment to other vegetables. This combination of flavors is nicely suited to cauliflower, one of the hardest vegetables to really make into a tasty dish. With this recipe you won’t have any bland cauliflower to contend with at the table.

To begin with cut your cauliflower into small florets. They don’t have to be tiny because they will shrink a bit in the hot oven.

Toss them with olive oil and mixture of spices that includes paprika, chili powder, onion powder, and garlic powder. The potent flavoring is the ideal foil for this cruciferous vegetable. After baking in the oven in this spice mix the florets become toasted and develop a really nice flavor.

The sauce for this dish is blend of mayonnaise (a traditional equites ingredient), sour cream, and chili powder. When it’s all mixed up with some lime juice it has a great drizzling texture.

Pour it over the cauliflower and then garnish with the cheese and some freshly chopped parsley for a taste of Mexico street food at your dinner table. This makes an excellent side dish for taco night, for lemon chicken, or for steak. The options are wide open with this tender esquites style cauliflower.