Cauliflower Tostada Verde
These Cauliflower Tostadas Verde are a vibrant and healthy take on a Mexican classic, featuring roasted cauliflower florets coated in a zesty salsa verde. They offer a delightful crunch with every bite, making them a perfect, satisfying vegetarian meal.
Ingredients
- 8 small corn tortillas
- 2 teaspoons olive oil
- 1 medium head cauliflower, about 700 grams
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 10 tomatillos, husked and rinsed
- 2 serrano peppers, stems removed
- 0.5 medium white onion, roughly chopped
- 2 cloves garlic, peeled
- 0.5 cup fresh cilantro leaves, plus more for garnish
- 4 tablespoons plain Greek yogurt
- 0.25 cup crumbled queso fresco
- 1 lime, cut into wedges, for serving
Instructions
- Preheat your oven to 400°F (200°C). Arrange 8 small corn tortillas in a single layer on a baking sheet. You may need to use two baking sheets. Bake for 8-10 minutes, flipping halfway through, until crispy and lightly golden. Keep an eye on them to prevent burning. Once crisp, set aside.
- While the tortillas are baking, prepare the cauliflower. Wash 1 medium head cauliflower and cut it into small florets. In a large bowl, toss the cauliflower florets with 2 teaspoons olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until evenly coated.
- Spread the seasoned cauliflower florets in a single layer on another baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and lightly charred, stirring once halfway through. Remove from oven and set aside.
- While the cauliflower roasts, prepare the salsa verde. Place 10 husked and rinsed tomatillos, 2 serrano peppers (stems removed), 0.5 medium roughly chopped white onion, and 2 peeled cloves garlic in a saucepan. Cover with water and bring to a boil. Reduce heat and simmer for 10-12 minutes, or until tomatillos are soft and change to a duller green color.
- Carefully drain the cooking liquid from the tomatillo mixture, reserving about 0.25 cup. Transfer the cooked tomatillos, serrano peppers, white onion, and garlic to a blender. Add 0.5 cup fresh cilantro leaves and 2 tablespoons of the reserved cooking liquid. Blend until smooth. Add more reserved liquid if needed to reach desired consistency. Taste and adjust seasoning if necessary.
- In a medium bowl, combine the roasted cauliflower with half of the prepared salsa verde, tossing gently to coat the florets evenly. Reserve the remaining salsa verde for serving.
- To assemble the tostadas, spread about 1 tablespoon of plain Greek yogurt onto each crispy corn tortilla. Top generously with the salsa verde-coated roasted cauliflower.
- Garnish each tostada with 0.25 cup crumbled queso fresco, a sprinkle of fresh cilantro leaves, and serve immediately with the remaining salsa verde and lime wedges on the side.