Preheat your oven to 400°F. While it heats, cut the cauliflower into even 1/2-inch florets—uniform sizing ensures they cook at the same rate. Toss the florets on a large baking sheet with olive oil, melted butter, garlic powder, smoked paprika, kosher salt, and freshly ground black pepper, making sure each piece is well coated. Spread them in a single layer and roast for 25-30 minutes, stirring halfway through, until the florets are tender and starting to brown at the edges.

Switch your oven to the broiler setting and position the rack about 4-6 inches from the heat. Broil the roasted cauliflower for 3-5 minutes, watching closely to prevent burning, until the florets develop dark charred spots. I like to shake the pan halfway through to ensure even charring—this builds deeper, smokier flavor that mimics charred street corn. Transfer the charred cauliflower to a large mixing bowl.

While the cauliflower is still warm (this helps flavors meld), whisk together the mayonnaise, chile piquin, lime juice, and lime zest in a small bowl. Taste and adjust the heat level by adding more chile piquin if you prefer more spice. Pour this dressing over the warm cauliflower and toss gently to coat everything evenly.

Fold in the crumbled cotija cheese and chopped fresh parsley (or cilantro for a more authentic flavor). Toss gently to combine, being careful not to crush the charred florets. I recommend using fresh cilantro over parsley if you can find it—it adds that authentic Mexican street corn vibe that really makes this salad special. Taste and adjust seasoning with additional salt and pepper if needed.