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Vegetarian Tostadas with Creamy Purple Cabbage Slaw

Cauliflower and walnuts are the base of the “meat” on these vegetarian tostadas. The toppings and fresh cilantro lime slaw really take it over the top though!

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Mains
  • Cuisine: Mexican
  • Diet: Vegetarian

Ingredients

Scale
  • 8 tostada shells (or corn tortillas – see note below)
  • 1/2 medium head cauliflower, cut into small florets
  • 1/3 cup chopped walnuts
  • 1 Tbsp extra-virgin olive oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp granulated garlic
  • 1/4 tsp kosher sea salt
  • pinch of black pepper
  • 1/2 cup plain Greek yogurt (I used 5%)
  • Lime, juiced
  • 1/2 head purple cabbage, thinly sliced
  • 2 Tbsp chopped cilantro
  • 1 avocado
  • 1/2 cup black beans, drained and rinsed
  • Optional garnishes: pepitas, cilantro & lime wedges

Instructions

  1. Preheat oven to 400 degrees. Line a sheet pan with parchment paper and set aside.
  2. Add cauliflower florets, walnuts, oil, paprika, garlic, salt & pepper to a food processor and pulse until it resembles the texture of ground meat. Transfer to sheet pan and spread out as much as possible. Cook 30-35 minutes (stirring halfway through) or until browned and slightly crispy. 
  3. Meanwhile, make the slaw. Mix yogurt and lime juice in a large bowl and season with salt and pepper. Add purple cabbage and cilantro, then toss well to evenly coat. Set aside.
  4. To assemble, layer in the following order: tostada shell, smashed avocado, cauliflower/walnut “meat”, black beans, slaw, pepitas, garnishes (if using).

Notes

  • If you don’t have the tostada shells (or can’t find them at the store), they’re simple to make at home with corn tortillas. Heat canola oil in a small skillet (make sure it covers the bottom of the pan) over medium-high heat and drop the tortillas in one at a time, cooking both sides until brown and crispy. Transfer to a cooling rack to let excess oil drip off and allow them to crisp up even more. 

Nutrition

Keywords: vegetarian tostada, cauliflower walnut meat