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Cauliflower tostadas with red cabbage, lime, and cilantro

Cauliflower Tostadas with Smashed Avocado and Chipotle Drizzle

While these tostadas may not exactly be traditional, they are tasty. The chipotle pepper gives the sauce a smoky kick. If you aren't so keen on heat, cut the amount to just 1/2 of a chipotle pepper (about 1 teaspoon minced). For a simple shortcut, feel free to use pre-cut cauliflower, figuring you'll need 6 yo 7 cups for the recipe. The tostadas are fairly light on the appetite, so consider serving pinto or black beans on the side.

Course Dinner
Cuisine Tex Mex
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4 servings (8 tostadas)
Calories 417 kcal
Author Katie Morford


  • 1 large head cauliflower
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 1/4 teaspoon kosher salt, divided plus a pinch for avocado)
  • 8 six-inch corn tortillas
  • ½ heaping cup plain yogurt (use plant-based for vegan version)
  • 1 small chipotle pepper en adobo (sold in cans in the Mexican food section of the market)
  • 2 large ripe avocados
  • 1 tablespoon lime juice
  • Pickled onions or pickled jalapeños (see Notes)
  • 1 ½ cups finely shredded red or green cabbage


  1. Preheat oven to 425 degrees F.
  2. Cut the cauliflower into small florets and pile onto a baking sheet. Drizzle with olive oil and sprinkle with chili powder, cumin, and 1 teaspoon of the salt. Toss well and spread out. If the cauliflower is crowded, use a second baking sheet. Bake until tender and lightly browned, about 30 minutes.

  3. Lay tortillas on 1 to 2 large baking sheets (slightly overlapping is ok) and bake until crispy, about 17 minutes. 

  4. Mince the chipotle pepper into a puree and mix in a small bowl with the yogurt and ¼ teaspoon salt. In a separate small bowl, use a fork to mash the avocado, lime juice, and a big pinch of salt.
  5. To assemble, spread avocado onto the tortillas. Top with the cauliflower, a drizzle of the chipotle sauce, a few pickled onions or pickled jalapeños, and a little bundle of cabbage. Serve while the cauliflower is still warm.

Recipe Notes

Make pickled onions by stirring 1 tablespoon sugar and 1 teaspoon kosher salt into ¼ cup red/white wine vinegar in a small bowl until dissolved. Add ½ medium thinly sliced red onion. Leave to macerate for a good 20 minutes. Alternatively, use store-bought sliced pickled jalapeños.