I can't believe I'm going to say this, but every once and a while I get tired of tacos. I know, you probably think I'm crazy for saying that. Tacos are one of my favorite foods, but sometimes I feel the need to switch things up. So I make a crispier, flatter version of the taco: the tostada. The recipe below has so many textures and flavors going on, it might go viral. Say hello to Tostada Tuesdays!
Roasting the cauliflower in a hot oven is the best way to coax out all the flavors. Plus, the edges caramelize, adding a sweet crunch to the dish. Make sure you cut the florets into uniform pieces so they roast evenly and give them plenty of room to breath. Overcrowding the sheet pan will cause everything to steam instead of sear.
Vegetarian roasted cauliflower tostadas
8
15 minutes
45 minutes
1 hour
1 head cauliflower
2 tablespoons olive oil
1 tablespoon Tajin seasoning blend
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 can refried beans, warmed
Canola oil
8 corn tortillas
1 avocado, diced
1/2 head iceberg lettuce, shredded
1/2 cup pico de gallo or salsa
1 lime, cut into 8 wedges
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Remove the stem and the leaves from the cauliflower. Cut the florets into small, 1/2-inch pieces and place them in a large bowl.
Add the olive oil, Tajin seasoning, cumin, salt and pepper to the bowl. Toss to coat.
Transfer the seasoned cauliflower to the baking sheet and arrange so the florets are in a single layer. (You may need to use an additional baking sheet to avoid overcrowding.)
Bake for 30 minutes, until the cauliflower is tender and the edges are crispy and caramelized.
Meanwhile, heat the refried beans over low heat until they are warmed through.
In a large skillet, heat 1/2 inch of canola oil over medium-high heat. Once the oil is shimmering, add the corn tortillas (one at a time). Fry until they are brown and crispy, about 2 minutes per side.
Serve the tostadas by coating each crispy tortilla with the warmed refried beans. Top each tostada with the cauliflower, avocado, shredded lettuce and salsa.
Garnish the tostadas with lime wedges on the side.