Chili Roasted Cauliflower Tostadas


Trying to make healthier alternatives to the authentic TexMex I grew up attached too is no small feat. Nonetheless, I keep trying. I garnished these tostadas with sunflower seeds to add a little snap of umami crunch, and with the additional heat of the Chipotle sour cream sauce my cravings subsided. I will definitely keep this recipe in my Texmex rotation.

Chili Roasted Cauliflower Tostadas 


1 head of Cauliflower, cored and trimmed into florets

about tablespoons Grapeseed or oil of choice

2 tablespoons Chili powder

2 tablespoons Cumin powder

1 tsp Garlic powder

1 tsp of Bold Creole Seasoning, optional

Salt and Pepper to taste

1/4 cup water, reserved

2 corn tortillas

2 tsp Chipotle Sour Cream, recipe follows

Garnish: Fresh Spinach, Shredded Red Cabbage, Sliced Radishes, Salsa, Sunflower Seeds


Preheat oven to 350 degrees. In a large roasting pan, toss the cauliflower with the oil and seasonings until well coated. Roast in the oven about 15 minutes. Remove from oven, add the 1/4 cup water, stir until well combined. Add back to the oven and continue roasting about 15 minutes more or until cauliflower is fork tender. Remove from oven and allow to rest a few minutes. Remove from roasting pan and rough chop. Add chopped cauliflower back to the roasting pan and dress with a bit of fresh squeezed lemon, lime, or orange. Set aside. Either fry the tortillas in a very small amount of oil until crisp and allow to rest on paper towels or lightly coat tortillas in a small amount of oil and bake in a 375 degree oven until crisp 5 to 10 minutes, flipping once. Alternatively, purchase tostada shells from your favorite grocer and heat per package instructions. Assemble the tostadas. Spread about 1 tsp of Chipotle sour cream on one side of each tostada shell. Top that with fresh spinach, cabbage, and chili cauliflower. Garnish with salsa, sliced radishes, and sunflower seeds. Serve immediately.  Feel free to mix and match with any garnishes or greens as desired.

Chipotle Sour Cream


4 tablespoons Sour Cream of choice

1 tsp of Chipotles in Adobo, less or more as desired

Salt and Pepper to taste


Chop the chipotles in Adobo, about 2 peppers for medium heat. In a prep bowl, mix the sour cream and chipotles with Adobo sauce until well combined. Salt and pepper to taste. Serve with your favorite tacos, tostadas, burritos, and wraps.

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