Cauliflower and Avocado Tostada

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Cauliflower and Avocado TostadaTostadas are perfect for a brunch or for a breakfast. They're quite easy-to-make and are totally delicious too. I've used a simple salsa for the tostada topping. Though I've made a base of avocado slices on the tostada you're free to directly include it in the salsa. I've avoided sriracha but if you want a bit spicy version, do drizzle it on top of the prepared tostadas. To get the best results, prepare these tostadas—right before serving. I've sliced cauliflower head's stem too, which can be omitted, if you do not like it. Feel free to drizzle generous amount of lime juice on top if you love sharp and extra-tangy flavor. So, here we go to make these tasty and crunchy cauliflower and avocado tostadas in a few simple steps.

Cauliflower and Avocado Tostada
Cauliflower and Avocado Tostada
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Cauliflower and Avocado Tostada

Savor these crunchy, fulfilling, and delicious tostadas made with a flavorful topping of avocado and cauliflower which also include cashew nuts for added taste.

Preparation Time: 15 minutes
Cooking Time: 0 minutes
Servings: 6
Nutrition: (per serving)
Calories: 192 calories
Fat: 11 grams
Carbohydrates: 21 grams
Sodium: 238 milligrams
Protein: 5.5 grams
Sugar: 4 grams

Ingredients:
  • 6 to 8 tostada shells
  • 1 cup avocado (sliced or diced)
  • 8 to 10 cashew nuts (finely chopped)
  • 2 cups cauliflower head (thinly sliced)
  • 2 medium-sized tomatoes (finely chopped)
  • 1 medium-sized onion (finely chopped)
  • 2 green chilies (chopped)
  • 1/3 tsp garlic powder
  • a pinch of white pepper powder
  • 1 tsp extra virgin olive oil
  • 1 tbsp lime juice
  • a small bunch of cilantro (chopped)
  • salt to taste

Instructions:

  1. If pre-made tostada shells are not available, you can quickly prepare them by shallow frying corn tortillas for 10 to 15 seconds on each side.
  2. Take a large bowl for making the salsa.
  3. Add cashew nuts, cauliflower, tomatoes, onion, and green chilies to the bowl.
  4. Season with garlic powder, white pepper powder, and salt.
  5. Gently toss and mix everything.
  6. Add olive oil, lime juice, and chopped cilantro to the bowl.
  7. Gently combine everything with a spatula.
  8. Now, start with adding few avocado slices on the tostada shell.
  9. Place a handful of cauliflower and cashew nuts salsa on top of avocado slices.
  10. Repeat this process for every tostada shell.
  11. Serve immediately.