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Sunday, March 10, 2024

Cauliflower Tostadas'

 





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     Well, I know what I am having for lunch this week!  My Cauliflower Tostadas' recipe makes the perfect amount to cover Monday thru Sunday...if you double the recipe.  So many flavors to enjoy in every bite.  What's even "funner" is if you make it a "build your own" line for the family to enjoy!  There are no rules when it comes to toppings, other than follow your heart....errr, taste buds!  That's a lie, there actually is one guideline, these can be delicate so best to serve on the Parchment Paper Square you bake, and build them on! Consider it a platform for their greatness!

Ingredients for 4 Tostadas' (make two batches at a time if desired)~
1 head of Cauliflower, cut into bite size pieces
Water
Olive Oil
Taco Seasoning (I use a low sodium Taco Seasoning packet)
Nutritional Yeast 
Corn
Black Beans
Sliced Mushrooms
Sliced Green Peppers
Sliced Purple Onion
Sliced Jalapeño's, optional if desired 
Chopped Kale
Salsa
Chopped Avocado

     Add diced Cauliflower to microwave safe bowl along with a couple Tablespoons of Water, depending on your bowl, you may have to make this in 2 batches.  Microwave for 5 minutes, toss, and microwave another 5 minutes til soft.  Drain off any water, divide into 4 equal piles on parchment lined baking sheet, use the bottom of the bowl to smash into a thin circle, brush lightly with Olive Oil, season with Taco Seasoning and Nutritional Yeast, bake at 400 for 20 minutes.  Meanwhile, add husked Corn on the Cob to a piece of wax paper, roll up and twist the ends, microwave for one minute, cool to touch, trim Corn off of cob.  If the Corn is in the husk, microwave it in the husk for one minute.  When Tostadas' are done baking, remove and add whatever toppings you desire, bake another 20 minutes, then top with Salsa and Avocado as desired.  Season to taste.  Enjoy ;)

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