Try this healthy Vegetarian Mexican Cauliflower Tostadas recipe. Made with low-carb cauliflower tortillas topped with sweet potato, black beans and avocado they make for a gorgeous meatless meal!
Taco Bell, watch out – cauliflower tostadas is where it’s at.
For a pretty good while now, I’ve been having a thing with cauliflower, as you might be able to tell by my last post for Loaded Baked Potato Cauliflower Soup. Along with other cauliflower recipes that are on deck to post soon…bear with me.
This happens sometimes where I’ll get totally uh-obsessed with a particular ingredient and figure out a million things to do with it.
But today we are talking about these incredible Mexican cauliflower tostadas that I am majorly in love with.
What are tostadas traditionally made of?
Traditional Mexican Tostadas are usually made with a fried corn tortilla topped with refried beans, some shredded cheese, salsa, and other toppings. Pretty much anything that could go in a taco could also go on top of a tostada.
Reasons to love this vegetarian cauliflower tostadas recipe:
This healthy spin on traditional Mexican tostadas is the perfect fix for when you are craving Mexican food but are supposed to be steering clear of cheese/chips/sour cream.
Be it because you have to fit into a wedding dress in a little over three months. Or you know, summer, bikini season or whatever reason that is motivating you to to stay svelte.
Now for the fun part, the part that makes you forget how healthy this vegetarian tostadas recipe actually is: TOPPINGS.
My cauliflower tostadas are vegetarian. I piled them with mashed sweet potato, black beans, avocado (always), cilantro and Cholula. But feel free to get creative and top your tostadas with anything your heart desires.
How to make tostada shells from cauliflower:
So, how does a cauliflower magically become a tostada shell, you ask? Well, I’m not going to lie: this cauliflower tortilla is not going to taste exactly like a crispy, fried tortilla.
Sorry to burst your bubble. We have to make some sacrifices when it comes to healthier alternatives. But it is easy, damn tasty, and the perfect vehicle to layer on all the taco fixin’s.
It’s literally just cauliflower pulsed into small bits (a la cauliflower rice). The rice gets mixed with egg and some simple seasonings (salt, pepper, cumin).
Then these low-carb tostadas are formed into flat rounds and baked. As the last step, we brown them in a skillet with a tiny bit of coconut oil to achieve a nice golden, toasty texture.
Tips for making cauliflower tostadas:
- When making the cauliflower rice I recommend is to cut your cauliflower into smallish florets. That way your food processor can easily pulse through without any big chunks to deal with. Start by pulsing a few times until it resembles couscous. You don’t want to put too many florets in the food processor as it will over-process it.
- This recipe makes about six small tostadas- two are plenty to fill me up, or even just one with a bright salad alongside it.
- If you buy already riced cauliflower, use 3 cups. That’s how much mine measured after I grated it in my food processor.
- You can easily turn this into a paleo cauliflower tostadas recipe by skipping the beans and adding pico de gallo.
Can I freeze cauliflower tostadas?
Yes, you can totally make a batch of these cauliflower tostadas and freeze them for future use.
Recipe Variations – Try my vegetarian tostadas recipe with these meatless toppings:
- Refried beans, pico de gallo, chopped cilantro and a fried egg.
- Guacamole, shredded red cabbage, fried tofu, and mango cubes.
- Hummus and grilled zucchini and bell pepper drizzled with Tahini.
Did you like my vegetarian tostadas recipe? I’d love to see how you build your vegetarian cauliflower tostadas. So if you make them, tag your pictures on Instagram with #LePetitEats so I can see your creations!
Cauliflower Tostadas topped with sweet potato, black beans and avocado make a healthy and gorgeous vegetarian meal any day of the week!
- 5 cups chopped cauliflower
- 2 eggs
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 2 teaspoons coconut oil
- 1 large sweet potato roasted and mashed
- 1 avocado thinly sliced
- 1/4 cup black beans
- Cilantro leaves for garnish
- Hot sauce
- Lime wedges
- Preheat oven to 375 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
- Pulse cauliflower in a food processor until it has completely broken down into couscous-sized granules (do this in batches if necessary). Transfer to a bowl and microwave for 4 minutes, stirring halfway through. Allow to cool, then wrap in a towel or cheesecloth and squeeze to drain out as much liquid as possible.
- Return cauliflower mixture to a bowl and add eggs, cumin, salt and pepper. Mix until well combined.
- Divide into 1/4 cup portions and place on a baking sheet. Flatten into rounds with a spatula and bake for minutes. Carefully flip and bake for another 10 minutes. Remove from oven.
- Heat a cast iron skillet over medium heat and add coconut oil. Cook cauliflower tostadas until browned on both sides, about 2 minutes per side.
- Assemble by spreading a layer of mashed sweet potato over each tostada, followed by avocado and black beans. Season with salt and pepper and garnish with cilantro leaves, hot sauce and a squeeze of lime.
When making the cauliflower rice I recommend is to cut your cauliflower into smallish florets so that your food processor can easily pulse through without any big chunks to deal with. Start by pulsing a few times until it resembles couscous. You don’t want to put too many florets in the food processor as it will over-process it.
This recipe makes about six small tostadas- two are plenty to fill me up, or even just one with a bright salad alongside it.
If you buy already riced cauliflower, use 3 cups, that’s how much mine measured after I grated it in my food processor.