Meat eaters, take note: Meatless meals like these sriracha spiced roasted cauliflower tostadas can be enjoyed and even craved when prepared with a few easy techniques and simple, whole ingredients that deepen their flavor for a 30-minute dinner every diner will love and busy cooks will be happy to prepare.
Ingredients
4 cups coarsely chopped cauliflower
Juice of 1 lime
1 tablespoon extra virgin olive oil
1 teaspoon chili powder
1 teaspoon sriracha plus more for drizzling on finished tacos if desired
1 teaspoon ginger, grated or minced
½ teaspoon ground cumin
½ teaspoon kosher salt
8 small tortillas, flour or corn
1 15-ounce can refried black beans
1 avocado, pitted and sliced or diced
½ cup thinly sliced cabbage
½ cup Mango Avocado Salsa (recipe here)
Chopped fresh cilantro
Instructions
Preheat the oven to 425°F and line a baking sheet with aluminum foil or parchment paper, or spray with non-stick cooking spray.
In a large bowl, combine the cauliflower, lime juice, olive oil, chili powder, sriracha, garlic, cumin, and salt. Stir until all of the cauliflower pieces are evenly coated. Transfer to the baking sheet in a single layer and bake for 30 minutes or until roasted and caramelized.
Toast each tortilla over an open flame or in the toaster oven. Warm the refried black beans over the stove or in the microwave and then spread a spoonful or two on each tortilla. Top with a few scoops of roasted cauliflower, avocado, cabbage, Mango Salsa and cilantro. Drizzle with more sriracha if desired.