Sriracha Lime Cauliflower Tostadas
This recipe will knock your socks off with flavor that you’ll forget it’s vegetarian!
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people
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- 4 cups cauliflower cut into pieces
- 1 tablespoon Sriracha
- 1 whole lime juiced
- 1 teaspoon Chili powder
- 1/2 teaspoon Cumin
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 15 oz can refried beans
- 1/2 cup Red Cabbage
- 2 whole Avocado pitted and sliced
- 1 head Red leaf lettuce chopped
- 1/2 bunch Green Onion chopped
- 1 140 gram package goat cheese crumbled
- 1 cup sour cream
- 8 whole small tortillas corn or flour
- 2 whole corn charred and cut off the cob
Ingredients
Cauliflower
Toppings
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Directions:
Preheat oven to 425 degrees F
For the Mango Salsa
Add the diced mango, tomato, lime juice, red onion, cilantro and green onion in a medium sized bowl. Mix well and season with salt and pepper to taste. Set aside in fridge
For the Cauliflower
Place cauliflower bunches in a bowl large enough to toss. Add olive oil, Sriracha, lime juice, chili powder, and cumin; stir until cauliflower is well coated. Line baking sheet with tin foil and spread cauliflower on sheet in a single layer. Bake for 30 minutes or until tender.
For the Toppings
Heat refried beans in a small pot and keep warm until ready to serve.
Place corn on the BBQ or open flame on gas stove ( you can also place on broil in the oven). Cook corn until charred and allow to cool long enough to cut corn off the cob. Set aside in a small serving bowl.
In a pan on medium heat, drizzle a light coat (1 tablespoon) of vegetable oil. Once hot, place tortilla in pan and allow to get golden brown ( about 1 minute); flip and do the same on the other side. Pull off pan and dab excess oil with a paper towel. Set aside until ready to serve
To Serve
Place a spoonful of refried beans on tortilla. Add sour cream, lettuce, cabbage, cauliflower and avocado. Top with manago salsa, goat cheese and cilantro.
Dig in! xo
