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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