Cauliflower eloteScreen stays on
Weigh · step 1 of 7
Servings
Weigh
Cauliflower, raw
800 g
Put the bowl on the scale and press tare before each one.
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Olive oil
100 g
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Oregano, dried
1 g
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Cumin
2 g
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Garlic powder
5 g
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Salt
7 g
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Black pepper
1 g
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Paprika
14 g
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Mayonnaise
140 g
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Lemon peel (zest), raw
1 g
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Lime juice, fresh
15 g
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Cilantro (coriander leaves), fresh
25 g
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Cotija cheese
100 g
Grams change with the number of servings; the carbs in each serving stay the same.
Heat the oven to 375 °F (190 °C).
Cut the cauliflower into small, corn-sized pieces; uneven sizes are fine.
Toss it on a parchment-lined tray with the olive oil and all the spices and the salt.
Roast 8 to 10 minutes, stir, then roast about 5 minutes more until browned. Let it cool.
Whisk the mayonnaise, lime zest, lime juice, cilantro and cotija in a bowl.
Fold in the cooled cauliflower. Serve, or keep in the fridge up to 3 days. Divide into 5 equal portions by weight.