Print

Roasted Cauliflower Tostadas with Creamy Cilantro Lime Slaw

This, my friends, is the most delicious plant-based tostada you will ever taste. Made with walnuts and cauliflower in place of taco meat, it’s a super satisfying spin on a dinner classic.

Scale

Ingredients

Instructions

  1. Preheat oven to 400 degrees
  2. Chop cauliflower into small (quarter size) florets; dice the onion and set aside.
  3. Add cauliflower florets to a large sheet pan and toss with oil, paprika and garlic powder. Season with salt and pepper to taste and roast for about 30 minutes, adding the diced onion and stirring about halfway through. With about five minutes left, add the walnuts to the sheet pan and give one more stir, then finish roasting (edges should be slightly browned).
  4. Meanwhile, make your slaw. Thinly slice the cabbage and add to a medium bowl. Whisk the yogurt with the lime juice and cilantro in a separate dish, then toss with the cabbage until well combined. Season with salt and pepper to taste.
  5. Once the cauliflower mixture is done, assemble the tostadas in the following order: tostada shell, avocado slices, cauliflower, slaw. Garnish with extra cilantro and a squeeze of lime juice.