You can top these little tostadas with whatever you’re craving. Add some fresh avocado, some shredded barbecued chicken, or a dollop of salsa for a tasty appetizer. Not in the mood for Southwest flavors? Ditch the pepper Jack and Taco Seasoning and substitute Gruyère and chopped rosemary.
Makes 24 tostadas; serves 6
- 4 cups (540 g) medium cauliflower florets (see page 16)
- 1½ cups (180 g) cubed pepper Jack cheese
- 3 tablespoons Taco Seasoning (page 115)
- ¼ cup (10 g) chopped fresh cilantro leaves
- ½ cup Vegan Queso (page 103) or salsa
- 1 avocado, cut into cubes
- Preheat the oven to 400°F (200°C). Line 2 baking sheets with parchment paper. Set one oven rack in the middle and one beneath the broiler.
- Using the chopping blade on your food processor, process a handful of florets at a time for about 30 seconds, until completely chopped into the consistency of meal (see page 19). Transfer the meal to a clean, thin dish towel or piece of cheesecloth and continue this process until all the florets are chopped. Do this in two or three batches; if you put all the florets in the food processor at once, they won’t get evenly grated.
- Once all the meal is in the dish towel, gather the corners and, working over the sink, squeeze out as much liquid as you can. Put the squeezed cauliflower in a large bowl.
- Quickly rinse out the food processor (it doesn’t have to be perfectly clean) and add the cubed cheese. Process for about 20 seconds, until chopped.
- Add the chopped cheese to the bowl of cauliflower meal along with the Taco Seasoning and cilantro (save a little to use as a garnish). Use a rubber spatula to mix everything together.
- Work in batches to bake the tostadas. Use a small ice cream scoop (or a tablespoon) to make eight 2-inch (5 cm) balls of the cauliflower mixture and place them on the prepared baking sheets, about 2 inches (5 cm) apart. Use a spatula to flatten the balls. Use your fingers to re-form the flattened balls into circles as needed.
- Bake for 18 to 20 minutes, then broil on high for 2 minutes, until golden brown. Remove from the oven and cook the second batch. Allow each batch to cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Use the first baking sheet for the third batch of tostadas and repeat until all three batches are baked.
- Top the tostadas with some queso or salsa, avocado, and more cilantro for garnish. Tostadas are best eaten immediately.
Excerpted from Cauliflower Power by Lindsay Grimes Freedman (Artisan Books). Copyright © 2019. Photographs by Lauren Volo
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