Transform your snacking or side dish game with this vibrant and flavorful Low Carb Esquite! Inspired by the classic Mexican street food, this recipe swaps out corn for roasted cauliflower florets, creating a perfectly tender and lower-carb base. Tossed with a creamy lime-chili dressing, crumbled Cotija cheese, fresh cilantro, and a touch of jalapeño for heat, this dish is brimming with bold, zesty flavors. Ready in just 30 minutes, it’s an effortless yet show-stopping option for keto and low-carb enthusiasts. Serve it warm, and let this healthier esquite be the star of your next meal or gathering!
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Preheat the oven to 400°F (200°C).
In a large bowl, combine the cauliflower florets with olive oil, salt, and black pepper.
Spread the cauliflower evenly on a baking sheet and roast for about 20 minutes or until tender and slightly browned, stirring halfway through.
While the cauliflower roasts, prepare the dressing by mixing mayonnaise, lime juice, and chili powder in a small bowl.
Once the cauliflower is done roasting, transfer it to a large mixing bowl.
Add the Cotija cheese, fresh cilantro, diced jalapeño, and minced garlic to the cauliflower.
Pour the mayonnaise dressing over the mixture and stir well to combine all ingredients.
Adjust seasoning as needed with more salt, lime juice, or chili powder according to taste.
Serve warm as a delicious low-carb alternative to traditional esquite.
Serving size | (847.3g) |
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Amount per serving | % Daily Value* |
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Calories | 1741.4 |
Total Fat 154.0g | 0% |
Saturated Fat 38.0g | 0% |
Polyunsaturated Fat 2.7g | |
Cholesterol 245.9mg | 0% |
Sodium 4592.6mg | 0% |
Total Carbohydrate 61.5g | 0% |
Dietary Fiber 12.4g | 0% |
Total Sugars 10.3g | |
Protein 39.8g | 0% |
Vitamin D 0IU | 0% |
Calcium 989.8mg | 0% |
Iron 4.9mg | 0% |
Potassium 1616.1mg | 0% |
Source of Calories