Elote Salad

Method

1. Heat a dry cast-iron skillet over high heat until smoking, then add the cauliflower florets and char them for 8 minutes, turning occasionally, until deeply browned and caramelized to mimic elote corn.
2. While the cauliflower chars, halve the lime and the peppers, removing seeds from the peppers and slicing them into thin strips.
3. Transfer the charred cauliflower to a large mixing bowl and allow it to cool for 3 to 4 minutes so it does not melt the mayonnaise.
4. Add the mayonnaise to the warm cauliflower and toss thoroughly until every floret is well coated.
5. Squeeze the juice of the lime directly over the dressed cauliflower and toss again to combine.
6. Fold in the sliced peppers, then crumble the cotija cheese generously over the top of the salad.
7. Serve the elote salad immediately at room temperature for the best texture and flavor.