Roasted Cauli Tostadas

Only 8 Ingredients + Pantry Staples!

Healthy and Filling and Ready in about 30 minutes.

This recipe is listed by layers below, but you’ll want to first pre-heat the oven for the Roasted Cauli, then prepare the Pickled Onions, so layers are ready around the same time. : )

The Layers: 

1) The Tostada itself - I chose:

• Tatemada brand from our local Sprouts store, a healthier option that is baked (not fried). If you can't find them, buy taco shells and make tacos instead of Tostadas.

2) The beans

• Fat Free Refried Beans 🫘(lard free) 

- OR - for a lower sodium option, take a can of Low Sodium Pinto beans, rinse and drain, and process beans for a few seconds in a small food processor with 1/2 tsp chili powder + 1/4 tsp each of cumin, onion powder, and garlic powder. Warm these up in microwave right before serving.

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3) The Roasted Cauliflower 

• Cauliflower florets (broken into smaller pieces) - Tossed with:

• salsa verde 

and roasted on parchment paper covered baking sheet at 400 F x 20 min until tender but not mushy. (Just before serving, you can toss with a little more salsa verde.)

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4) The Avocado Crema 🥑 - In a small food processor, add:

•  flesh of 1 ripe Avocado + 

• 1 large bunch of fresh cilantro (1-2 Tbsp of dried will do in a pinch but not the same) +

• ~1 Tbsp fresh lime juice (to taste) 

• + garlic powder and 

• salt to taste (omit salt if watching sodium).

Process until smooth. Add water 1 Tbsp at a time, if needed to thin it out.

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5) The Quick Pickled Onions 🧅 : *Prepare these at the beginning of the recipe, so they’re ready when you need them. These really make the dish! Thinly slice:

• 1/2 of red onion and place in pint jar (or an old salsa jar will do). Set aside. 

In small saucepan, place:

• 1/2 c white wine vinegar, 

• 1/2 c water, 

• 1/2 Tbsp of sea salt (or a little less for lower sodium) + 

• 1/2 Tbsp or less sugar. 

Boil until just dissolved. Pour over onions in jar. They’re ready in ~ 15 minutes.