The executive chef of Fuego y Mar restaurant inside the new Ritz-Carlton South Beach shares a recipe inspired by the flavors of Mexican street corn

By People Staff
February 05, 2020 03:52 PM
Caitlin Bensel

The executive chef of Fuego y Mar restaurant inside the new Ritz-Carlton South Beach shares a recipe inspired by the flavors of Mexican street corn

Anthony Le Pape’s Roasted Mexican Cauliflower Bites

1 cup sour cream
1/4 cup chopped fresh cilantro plus more for garnish
2 tsp. kosher salt, divided
3/4 tsp. chipotle chili powder, divided
1 (2 1/4-lb.) head cauliflower, cut into florets
2 Tbsp. olive oil
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. black pepper
1/4 tsp. cayenne pepper

1. Preheat oven to 400°. Stir together sour cream, cilantro, 1/2 teaspoon of the salt and 1/4 teaspoon of the chipotle chili powder in a bowl. Cover and chill until ready to serve.
2. Toss together cauliflower florets and olive oil on a large rimmed baking sheet. Stir together garlic powder, cumin, black pepper, cayenne and remaining 1 1/2 teaspoons salt and 1/2 teaspoon chili powder in a small bowl. Sprinkle over cauliflower, and toss until evenly coated. Spread mixture in a single layer.
3. Roast in preheated oven until cauliflower is slightly charred and tender-crisp, turning once halfway through baking, about 25 minutes.
4. Spread sour cream mixture on a large platter; top with cauliflower and sprinkle with cilantro.

Quick tip! If you can’t cook the cauliflower soon after buying, remove any cling wrap (which can speed up rot) and place it in a plastic bag with a dry paper towel to absorb moisture. It will stay fresh up to 7 days.

Serves: 8
Active time: 30 minutes
Total Time: 30 minutes

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