Introduction
Enjoy a delicious and healthy vegetarian dinner option with these roasted cauliflower and black bean tostadas. This Mexican-inspired dish is bursting with flavor and is perfect for any night of the week. The combination of crispy tortillas, savory seasoned cauliflower, and creamy queso creates a satisfying meal that everyone will love.
Ingredients
Cauliflower:
– 1 large head of cauliflower, cut into florets
– Salt and olive oil
– 1 package taco seasoning (e.g., Siete brand)
Tostadas:
– One 14-ounce can refried black beans (e.g., Amy’s brand)
– 8–10 small corn tortillas (e.g., Mission street tacos tortillas)
– 1/4 cup vegetable or canola oil
– Cilantro
– Pickled red onion
– Queso (e.g., Queso Mama brand – green chile variety)
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Yield
Serves 4
Instructions
Roast the Cauliflower:
– Preheat the oven to 425°F.
– Arrange the cauliflower florets on a baking sheet; drizzle with olive oil and sprinkle with salt.
– Roast for 25-30 minutes until browned and tender.
– Add taco seasoning directly to the pan; toss with the cauliflower using tongs until well coated. (You might not need the entire seasoning packet.)
– Return to the oven for 5-10 minutes to enhance flavor.
Prepare the Tostadas:
– Heat 1/4 cup of oil in a large skillet over medium heat.
– Once the oil is hot (a drop of water should sizzle upon contact), add the tortillas, a few at a time.
– Fry each side for a few minutes until golden brown and crispy.
– Place fried tortillas on a paper towel-lined plate to drain excess oil. Repeat with remaining tortillas.
Assemble the Tostadas:
– Spread warmed refried black beans over each crispy tortilla.
– Top with roasted cauliflower florets.
– Garnish with cilantro and pickled red onions.
– Drizzle warmed queso over the top.
– Season with additional salt and a squeeze of lime juice, if desired.
Notes
Pickled Red Onion:
– Thinly slice one red onion (using a mandoline for uniformity).
– Place slices in a jar; fill about 1/3 with white vinegar and the rest with water.
– Add a pinch of salt and sugar; shake to combine.
– Refrigerate for at least 1 hour before use.
– Pickled onions can be stored in the fridge for 3-5 days.
Detailed Directions and Instructions
Roast the Cauliflower:
– Preheat the oven to 425°F.
– Arrange the cauliflower florets on a baking sheet; drizzle with olive oil and sprinkle with salt.
– Roast for 25-30 minutes until browned and tender.
– Add taco seasoning directly to the pan; toss with the cauliflower using tongs until well coated. (You might not need the entire seasoning packet.)
– Return to the oven for an additional 5-10 minutes to enhance flavor.
Prepare the Tostadas:
– Heat 1/4 cup of oil in a large skillet over medium heat.
– Once the oil is hot (a drop of water should sizzle upon contact), add the tortillas, a few at a time.
– Fry each side for a few minutes until golden brown and crispy.
– Place fried tortillas on a paper towel-lined plate to drain excess oil. Repeat with the remaining tortillas.
Assemble the Tostadas:
– Spread warmed refried black beans over each crispy tortilla.
– Top with roasted cauliflower florets.
– Garnish with cilantro and pickled red onions.
– Drizzle warmed queso over the top.
– Season with additional salt and a squeeze of lime juice, if desired.
Notes
Pickled Red Onion:
– Thinly slice one red onion (using a mandoline for uniformity).
– Place slices in a jar; fill about 1/3 with white vinegar and the rest with water.
– Add a pinch of salt and sugar; shake to combine.
– Refrigerate for at least 1 hour before use.
– Pickled onions can be stored in the fridge for 3-5 days.
Cook techniques
Roasting Cauliflower
Roasting cauliflower enhances its natural flavors and gives it a crispy texture. A high oven temperature, like 425°F, allows for caramelization and deep browning. Drizzling with olive oil and seasoning with salt beforehand ensures even cooking and flavor infusion.
Frying Tortillas
Frying corn tortillas in hot oil transforms them into crispy tostadas. The key is to heat the oil to the right temperature, where a drop of water sizzles upon contact. Frying in batches prevents overcrowding, allowing each tortilla to achieve a golden brown color.
Assembling Tostadas
Layering the tostadas involves spreading a base, such as refried black beans, followed by toppings like roasted cauliflower, cilantro, and pickled red onions. Drizzling warm queso on top adds richness and flavor. A final touch of salt and lime juice can enhance the overall taste.
FAQ
Can I use frozen cauliflower for this recipe?
Yes, you can use frozen cauliflower, but ensure it is thawed and completely dried to achieve similar roasting results.
What can I substitute for refried black beans?
You can substitute with refried pinto beans or any other bean puree if preferred.
How can I make this recipe vegan?
Ensure that the queso used is dairy-free, or substitute it with a vegan cheese alternative.
Can I prepare the pickled red onion in advance?
Yes, pickled red onion can be made ahead of time and stored in the refrigerator for 3-5 days.
What other toppings can I use on the tostadas?
You can add toppings such as avocado, diced tomatoes, or jalapeños for extra flavor and texture.
Conclusion
This roasted cauliflower and black bean tostada dish offers a delicious and satisfying vegetarian meal option that is packed with flavor and nutrients. The crispy tortillas combined with the seasoned cauliflower, creamy beans, and zesty toppings create a delightful harmony of textures and tastes. Enjoy this Mexican-inspired dish for a quick dinner that’s sure to impress family and friends.
Cauliflower Tacos
Swap out the tostadas for corn tortillas to create vibrant cauliflower tacos, topped with cilantro and pickled red onions.
Stuffed Bell Peppers
Use the roasted cauliflower and refried black beans to fill halved bell peppers, top with queso, and bake until warm.
Cauliflower Burrito Bowl
Combine roasted cauliflower, refried black beans, and queso over rice or quinoa for a hearty burrito bowl.
Vegetarian Quesadillas
Stuff corn tortillas with roasted cauliflower, black beans, and queso; grill until crispy and melty for a delicious quesadilla.
Cauliflower Nachos
Use roasted cauliflower as a base, layering it with refried beans, queso, and toppings for a fun nacho platter.
