This Keto Street Style Cauliflower is a delicious low-carb side dish with vibrant Mexican flavors. Even if you're not a cauliflower fan, this recipe will make you a big fan! It features charred cauliflower florets, creamy sauce, jalapeños, cilantro, and queso fresco, adding a delightful twist to classic Mexican street food. Let's dig into the recipe!

Jump to:
- Preparation and cooking overview
- Chef's note
- 🌶️ Ingredients for this keto street-style cauliflower recipe
- Ingredient substitutions
- Additional ingredients
- Cooking tools required
- Tool substitutes list
- How to make Keto Street Style Cauliflower: step-by-step guide
- Cooking methods
- Preparation steps
- Cooking instructions
- What to serve with keto street-style cauliflower?
- How to make it healthier?
- Time-saving tips
- What can I prepare ahead of time?
- Storage and reheating instructions
- Recipe wrap-up and conclusion
- Frequently asked questions
- 📖 Recipe
Preparation and cooking overview
Prepare a perfect side dish in less than an hour with our recipe! Cut a large head of cauliflower into florets, toss them with avocado oil and chili powder, and roast them in the oven for 40-45 minutes until tender. You'll have a mouthwatering Mexican Street Style Cauliflower dish that'll leave you craving more!
Chef's note
Feel free to customize this cauliflower recipe to your liking. Mix the raw florets with olive oil and roasted pecan pieces before roasting for added crunch. You can also include more veggies like sliced bell peppers, onions, or diced tomatoes in the skillet with the cauliflower during the last 10 minutes of roasting.
🌶️ Ingredients for this keto street-style cauliflower recipe
Let's make this roasted cauliflower recipe with the following simple ingredients!
Sauce
Toppings
Ingredient substitutions
Additional ingredients
Feel free to experiment and include these additional ingredients to take this low-carb cauliflower recipe to the next level!
Cooking tools required
To make this Mexican Street-Style Cauliflower Recipe, you will need the following kitchen tools:
Tool substitutes list
How to make Keto Street Style Cauliflower: step-by-step guide
Cooking methods
Preparation steps
- Gather and measure all the ingredients required for the recipe.
- Wash the large cauliflower head and cut it into 1" florets.
- Cut lime into wedges, thinly slice jalapeño, and mince cilantro.
Cooking instructions
- Preheat the oven to 400°F (200°C).
- Place the cauliflower florets in a 10" or larger cast iron skillet, drizzle with the avocado oil, and sprinkle with the chili powder.
- Transfer to the oven and roast for 40-45 minutes until tender.
- In a medium bowl, mix the sauce ingredients.
- To serve, transfer the roasted cauliflower to a serving platter, generously drizzle it with the sauce, and sprinkle it with the toppings.
Chef's pro tip
To ensure perfectly roasted cauliflower, avoid overcrowding the skillet or baking sheet. Spread the cauliflower florets in a single layer, leaving space between them for even cooking. This prevents steaming and promotes delicious charring.
What to serve with keto street-style cauliflower?
For meat lovers
For plant-based options
How to make it healthier?
Time-saving tips
What can I prepare ahead of time?
Storage and reheating instructions
Storage tips
Note: Cauliflower may not freeze well after being cooked with a creamy sauce and toppings. It's generally best to avoid freezing this recipe.
Reheating best practices
Recipe wrap-up and conclusion
Our Keto Street Style Cauliflower is a flavorful Mexican-inspired keto delight that will leave you craving more. The charred cauliflower adds a smoky twist, making it a delightful veggie side dish that can even pass as a main dish.
Now, it's time to take action! Bring together your ingredients, start cooking, and experience the magic of this recipe. Share it with your friends and enjoy the vibrant flavors of Mexican-inspired cuisine together!
Frequently asked questions
📖 Recipe

Keto Street Style Cauliflower
Ingredients
- 1 large head cauliflower cut into 1” florets
- ¼ cup avocado oil
- 1 tablespoon chili powder
Sauce
- ¼ cup mayonnaise egg-free if plant-based
- ½ cup sour cream dairy-free if plant-based, we use Forager
- ¼ teaspoon chili powder
- ¼ teaspoon cumin
- ¼ teaspoon garlic salt
- 1 tablespoon lime juice
Toppings
- ⅓ cup crumbled Queso Fresco dairy-free if plant-based, we use Forager
- 1 lime cut into wedges
- 1 jalapeño thinly sliced or minced
- 3 tablespoons minced cilantro
Instructions
- Preheat the oven to 400°F (200°C).
- Place the cauliflower florets in a 10" or larger cast iron skillet, drizzle with the avocado oil, and sprinkle with the chili powder.
- Transfer to the oven and roast for 40-45 minutes until tender.
- In a medium bowl, mix the sauce ingredients.
- To serve, transfer the roasted cauliflower to a serving platter, generously drizzle it with the sauce, and sprinkle it with the toppings.
Elaine says
Looks good! But did you mean cotija cheese instead?
Valerie says
This was super easy and delicious!
Lisa says
That looks so good!
Erin says
LOOOOOVED THIS!
Sheila Mustain says
Your recipes are so solid. I made this last night and it was fantastic. I threw in some chicken thighs and made it a whole meal. YUM. Highly recommend!!
Erin says
This dish is amazing! I had to stop myself from eating half the entire recipe in one sitting. I couldn't find cotija cheese at my local grocery, so I substituted parmesan, and it still was great.