These Cauliflower Tostadas are a delicious, veggie-packed twist on a classic! Crispy, flavorful, and so easy to make—perfect for a quick lunch or light dinner.
The recipe:
Toss cauliflower florets in olive oil, garlic salt, and chili powder. Bake at 420°F for 20 minutes until golden and crispy.
In a pan, lightly fry corn tortillas in a little olive oil until crispy.
Mash black beans in a bowl and spread a thin layer onto each fried tortilla.
Top with roasted cauliflower, red onion, diced tomato, avocado, and shredded lettuce.
Finish with a drizzle of vegan chipotle aioli.
Cauliflower Tostada
These Cauliflower Tostadas are a delicious, veggie-packed twist on a classic! Crispy, flavorful, and so easy to make—perfect for a quick lunch or light dinner.
Ingredients
- 1/2 head of cauliflower cut into florets (about 1 cup)
- 1/2 cup black beans
- 2 green onions diced
- 1/4 red onion chopped
- 1/2 cup diced tomatoes
- 1 cup shredded lettuce
- 2 corn tortillas
- Olive oil garlic salt, chili powder (for seasoning)
- 1/2 avocado sliced
- Vegan chipotle aioli mix veganaise with a touch of water
Instructions
- Toss cauliflower florets in olive oil, garlic salt, and chili powder. Bake at 420°F for 20 minutes until golden and crispy.
- In a pan, lightly fry corn tortillas in a little olive oil until crispy.
- Mash black beans in a bowl and spread a thin layer onto each fried tortilla.
- Top with roasted cauliflower, red onion, diced tomato, avocado, and shredded lettuce.
- Finish with a drizzle of vegan chipotle aioli.
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