Description
Smoky grilled cauliflower served on crispy tostadas, topped with tangy pickled onions and a refreshing cilantro cream for a flavorful vegetarian twist on a classic Mexican dish.
Ingredients
Units
Scale
- 1 medium head cauliflower, cut into florets
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- Salt and black pepper, to taste
- 8 tostada shells
- 1/2 cup pickled red onions
- 1/2 cup queso fresco or cotija cheese, crumbled (optional)
- Fresh cilantro leaves, for garnish
- 1/2 cup sour cream or Greek yogurt
- 2 tbsp fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 1 garlic clove, minced
Instructions
- Preheat grill to medium-high heat.
- In a bowl, toss cauliflower florets with olive oil, cumin, smoked paprika, chili powder, salt, and pepper.
- Grill cauliflower for 8–10 minutes, turning occasionally, until tender and slightly charred.
- In a blender or food processor, combine sour cream, lime juice, cilantro, and garlic. Blend until smooth to make cilantro cream.
- Assemble tostadas by layering grilled cauliflower on tostada shells, topping with pickled onions, cilantro cream, and queso fresco if desired.
- Garnish with fresh cilantro leaves and serve immediately.
Notes
- You can roast the cauliflower in the oven at 425°F (220°C) for 25 minutes if a grill is unavailable.
- For a vegan version, use dairy-free sour cream or cashew cream.
- Pickled onions can be prepared in advance and stored in the fridge for up to a week.
Nutrition
- Serving Size: 2 tostadas
- Calories: 380
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 20 mg