Tostada De Vegetal Recipe
House-made toastada with fresh cauliflower and seasonal greens
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Ingredients
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Tostada base
Roasted cauliflower
Seasonal greens & toppings
Avocado crema
Finishing & garnish
Method
Tostada base
- 1
Crisp tostadas
Preheat oven to 400°F (200°C). Lightly brush both sides of each corn tostada with vegetable oil and sprinkle evenly with 1 tsp salt. Arrange tostadas in a single layer on a rimmed baking sheet and bake 6–8 minutes, flipping halfway, until crisp and lightly golden. Remove and let cool on a rack.
Roasted cauliflower
- 2
Prepare cauliflower
Preheat oven to 425°F (220°C). Trim and cut cauliflower into bite-size florets so they measure about 4 cups total. Pat dry with a towel to remove moisture.
- 3
Season and roast
Toss florets in a large bowl with 2 tbs olive oil, 1 tsp kosher salt, 1 tsp smoked paprika, 1 tsp ground cumin, and 1/2 tsp black pepper until evenly coated. Spread in a single layer on a parchment-lined or lightly oiled baking sheet. Roast 20–25 minutes, turning once at 12 minutes, until edges are golden and florets are tender. Remove and let cool slightly.
Avocado crema
- 4
Make crema
While cauliflower roasts, scoop avocado flesh into a small blender or bowl. Add 1/2 cup Greek yogurt (or sour cream), 1 tbs fresh lime juice, 1 tsp minced garlic, 1/2 tsp salt, and 1 tbs water. Purée or whisk until smooth and creamy, adding more water, 1 tsp at a time, to reach a spreadable consistency. Taste and adjust salt or lime as needed.
Seasonal greens & toppings
- 5
Prepare greens and vegetables
In a medium bowl, toss 3 cups mixed seasonal greens with the diced tomato, sliced radish, sliced red onion, and half the cilantro. If desired, add a pinch of salt and a splash of lime juice to season the salad mixture lightly.
Assembly & garnish
- 6
Assemble tostadas
Spread about 1 tbsp of avocado crema over each crisp tostada (reserve a little crema for drizzling). Divide the roasted cauliflower evenly among the 6 tostadas (roughly 2/3 cup cauliflower per tostada). Top each with a generous handful of the seasoned greens and vegetable mixture.
- 7
Finish and serve
Scatter remaining cilantro and the crumbled queso fresco (if using) over the tostadas. Drizzle a little extra avocado crema and optionally 1/3 tsp hot sauce or salsa verde per tostada for heat. Sprinkle toasted sesame seeds or pepitas across the top and serve with lime wedges on the side for squeezing. Serve immediately so the tostada stays crisp.