These Chipotle Cauliflower Tostadas are the most delicious meatless meal!! I still can’t believe how simple and tasty these turned out!
In this meatless recipe, cauliflower florets are tossed in a lovely spice mixture and roasted until golden brown. Then, they are served on a crisp tortilla (aka tostada) that is smothered in flavor-packed black beans (thanks to some salsa verde), amongst some other delicious toppings like avocado, arugula, and pickled red onions to finish it all off. The end result is so, SO delicious.
I will say that this is definitely a fork-and-knife eating tostada but the black beans do help everything hold together a little more, but it’s still a little messy if you try to eat it with your hands. But I’ll let you decide for yourself how you want to eat it because no matter what, you’ll have a deliciously flavorful dish you will love with these Chipotle Cauliflower Tostadas.
All in all, the finished product is such a satisfying and nutritious meat-free dinner that I know you will just love. If you are looking for more vegetarian options, here are some of my favorites:
Chipotle Cauliflower Tostadas
For the Cauliflower:
- 4 cups cauliflower, cut into small florets
- ¼ cup avocado oil
- 1 tsp smoked paprika
- 1 tsp chipotle chili powder
- ½ tsp ground cumin
- 1 tsp kosher salt
For the Beans:
- 1 [15-ounce] can black beans, Drained (preferably no salt added)
- ¼ cup salsa verde
For the Tostadas:
- 4 tortillas I use Siete Foods Cassava Flour Grain-Free Tortillas, but corn would be great here, too!
- Avocado oil
- 1 avocado sliced
- 2 cups baby arugula
- Quick pickled red onions optional for serving can sub thinly sliced red onion
- Thinly sliced jalapeno optional for serving
- Cilantro optional for serving
- Salsa verde optional for serving
- Preheat the oven to 375 degrees F and line 2 large baking sheets with parchment paper.
- Place the cauliflower florets on one of the prepared baking sheets, breaking down any of the larger florets into smaller pieces.
- In a small bowl, whisk together the avocado oil, smoked paprika, chipotle chili powder, cumin and salt until well combined. Pour over the cauliflower florets and toss until the cauliflower is evenly coated. Transfer to the oven and bake until the cauliflower is tender and golden brown, about 15 minutes, tossing halfway through.
- Meanwhile, Pour the drained black beans and the salsa verde in a medium saucepan over medium heat and cook, uncovered and stirring occasionally, until the beans are tender, about 10 minutes.
- Meanwhile, while all that is cooking along, place the tortillas in a single layer on the remaining prepared baking sheet. Brush the tops of each of the tortillas with avocado oil and transfer to the oven and bake until they are crisp throughout and golden brown on the edges, about 8 minutes.
- When the beans are tender, transfer them to a bowl. Using a fork, mash until the beans are coarsely mashed. They don’t need to be completely smooth, but mashed enough to where they will easily spread on the tostada.
- To serve: Spread the black bean mixture on the top side of each of the tostadas. Next, place the sliced avocado, then a small handful of the baby arugula. Top with the roasted cauliflower and garnish as desired (I topped with pickled red onions, sliced jalapenos, cilantro and little drizzle of salsa verde.)