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.
Ingredients
- 1 large head cauliflower
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons chili powder
- 1 1/2 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
Instructions
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Preheat oven to 425 degrees F.
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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.
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Lay tortillas on 1 to 2 large baking sheets (slightly overlapping is ok) and bake until crispy, about 17 minutes.
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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.
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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.