LOLA’S ROASTED CHIPOTLE CAULIFLOWER TOSTADAS
WITH GREEN TAHINI SAUCE AND MUCH, MUCH, MORE
THESE TOSTADAS WILL MAKE YOU FORGET EVERY BAD THING YOU’VE EVER SAID ABOUT CAULIFLOWER. ROAST IT WITH CHIPOTLE, CURRY, OR SIMPLY WITH SALT AND PEPPER, SLAP ON SOME GREEN TAHINI SAUCE, AND YOU’RE IN FOR A TREAT. DON’T BE SCARED. GIVE IT A GO, AND CAULIFLOWER WILL BECOME YOUR NEW BEST FRIEND. OR AT LEAST THAT WEIRD FRIEND WE ALL HAVE THAT YOU’LL LOVE NO MATTER WHAT.
FEEDS 4 II TIME: 35 MINS II DIFFICULTY: IT’S JUST ROASTING AND BLENDING
INGREDIENTS
1 cauliflower head, cut into florets
2 tablespoons of diced chipotle sauce (if spicy is not your thing, substitute with wet curry paste, dry curry spices, BBQ sauce… you are the boss.)
2 avocados, diced, for serving
Pickled onions, for serving
Shredded red cabbage, for serving
A bunch of cilantro, for serving
1 lime, for serving
8x corn tortillas (I’d recommend making your own, get yellow harina PAN and follow package instructions.)
For the green tahini sauce
1/2 cup tahini paste
1 teaspoon brown sugar
2 tablespoons lemon juice
3 tablespoons olive oil
2 garlic cloves
3/4 cup cilantro
1/4 cup mint
4 slices jalapeno (optional)
1/2 cup water
Salt to taste
GET COOKING
Preheat your oven to 200°C (400°F). Toss the cauliflower florets with the diced chipotle sauce until well coated. Spread the cauliflower in a single layer on a baking sheet and roast for 25-30 minutes, turning once, until the florets are tender and slightly charred.
While the cauliflower is roasting, prepare the green tahini sauce. In a blender or food processor, combine the tahini paste, brown sugar, lemon juice, olive oil, garlic cloves, cilantro, mint, jalapeno slices (if using), and water. Blend until smooth and creamy. Season with salt to taste.
If making your own, prepare the corn tortillas by following the instructions on the pack. If not, open the package and get them out. Simple. Then, cook the tortillas in a hot skillet until they are slightly crispy.
To assemble the tostadas, start by spreading a generous layer of green tahini sauce on each corn tortilla. Top with the roasted cauliflower florets. Add diced avocado, pickled onions, shredded red cabbage, and a sprinkle of fresh cilantro. Squeeze lime juice over the top for extra zing.
Fuck yeah! Enjoy!
