Mexican-inspired · tostadas
Cauliflower Tostadas with Avocado Cashew Salsa
Crisp corn tostadas hold roasted cauliflower, avocado, tomato, cilantro, and a creamy cashew salsa.
Total time35 min
Hands-on20 min
Cleanupmedium
Serves4
Cook
Make dinner
- 01
Heat the oven to 450°F. Toss cauliflower with oil, cumin, and 1/2 teaspoon salt. Roast until browned, 20 minutes.
- 02
Blend cashews with lime juice, 1/3 cup water, and a pinch of salt until smooth.
- 03
Warm the tostada shells for 3 minutes in the oven.
- 04
Top each shell with cauliflower, avocado, tomato, cashew salsa, and cilantro.
Make it work
Useful swaps
- Use dairy-free sour cream instead of cashew salsa for a nut-free version.
- Black beans make a useful additional topping.
Why this is a good weeknight call
The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
