Cauliflower “Elote en Vaso” Cups

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Teotihuacan

📍 Where this dish comes from: State of Mexico · Teotihuacan
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Cauliflower “Elote en Vaso” Cups, plated and ready to serve

Ingredients for Cauliflower “Elote en Vaso” Cups

Cauliflower “Elote en Vaso” Cups

Imagine all the smoky-sweet magic of Mexican elote — charred kernels, creamy lime dressing, a dusting of chile and salty cheese — but swapped for sautéed riced cauliflower so you stay keto-clean.
Print Recipe
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 215kcal

Ingredients

  • 1 lb riced cauliflower fresh or frozen, about 4 cups; sub: riced broccoli or chopped zucchini
  • 1 tbsp butter ghee, or avocado oil; sub: bacon fat, coconut oil
  • 1/4 cup mayonnaise sub: Mexican crema, full-fat Greek yogurt, or avocado mayo
  • 2 tbsp sour cream sub: extra mayo, crema, or more yogurt
  • 2 tbsp fresh lime juice sub: bottled lime, lemon in a pinch
  • 1 tsp chile powder ancho or Tajín; sub: smoked paprika + pinch cayenne
  • 1/4 cup crumbled cotija cheese sub: feta, queso fresco, or grated Parmesan
  • 2 tbsp chopped cilantro sub: green onion tops or parsley
  • Optional heat: 1 small jalapeño minced; sub: chipotle flakes, hot sauce
  • Salt & pepper to taste

Instructions

  • Dry-roast the “kernels”: Pre-heat a large dry skillet over medium-high. Add the riced cauliflower and cook 5 min, stirring occasionally, until moisture evaporates and edges take on golden spots.
  • Sauté for flavor: Push cauliflower to one side; melt butter in the bare half of the pan. Stir everything together; season with ½ tsp salt and pepper. Cook 2 min more.
  • Create the creamy dressing: Slide the hot cauliflower into a mixing bowl. Immediately fold in mayo, sour cream, lime juice, chile powder, and half the cotija.
  • Serve street-style: Spoon into four 6-oz ramekins or disposable vasos. Sprinkle with remaining cotija, extra chile powder, and cilantro.

Nutrition

Serving: 1serving | Calories: 215kcal | Protein: 4g | Fat: 22g | Fiber: 2g
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Cooking Cauliflower “Elote en Vaso” Cups in the kitchen

About This Dish

Imagine all the smoky-sweet magic of Mexican elote — charred kernels, creamy lime dressing, a dusting of chile and salty cheese — but swapped for sautéed riced cauliflower so you stay keto-clean.

Health Benefits

  • Riced cauliflower replaces the corn traditionally used in elote, keeping this a genuinely low-carb take on the classic street snack.
  • Mayo and cotija cheese provide the fat that makes this dish satisfying.

Pairs Well With

  • Blackened Salmon & Cotija Salad
  • Stuffed Mini Bell Peppers
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