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Cauliflower Tostadas

Cauliflower Tostadas

Cauliflower Tostadas topped with sweet potato, black beans and avocado make a healthy and gorgeous vegetarian meal any day of the week!

Course Appetizer, main
Cuisine Mexican
Keyword healthy Mexican appetizer, healthy tostadas, meatless tostadas
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Calories 300 kcal
Author Denisse

Ingredients

  • 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

Instructions

  1. Preheat oven to 375 degrees. Line a baking sheet with a silicone baking mat or parchment paper.
  2. 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.
  3. Return cauliflower mixture to a bowl and add eggs, cumin, salt and pepper. Mix until well combined.
  4. 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.
  5. 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.
  6. 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.

Recipe Notes

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.