Heat a grill or grill-pan to medium-high heat.\nRemove the rough outer leaves from the cauliflower (some soft inner leaves are okay). Trim the stem to create a flat base. Holding the cauliflower upright, carefully slice into 3-4 thick “steaks,” about 1 - 1 ½-inch thick. \nIn a small bowl, whisk together the Yucatán sauce and mayonnaise. Liberally brush one side of each cauliflower steak with Yucatán mayo and sprinkle with a pinch of kosher salt. Place steaks, sauce side down, on the preheated grill and brush the second side with remaining sauce.\nGrill until beginning to soften and dark char marks appear, about 7-8 minutes. Flip and continue grilling until well-charred on the other side, about 7-8 minutes more. Move to indirect heat (or lower the heat), cover, and continue grilling until tender, about 10-15 minutes more.\nTransfer cooked cauliflower to a serving platter and top with crumbled cotija cheese and chopped cilantro. Serve alongside lime wedges.