Book a delivery
Total number of items in your trolley: 0. Trolley amount:
Cauliflower Tostadas with Pineapple Salsa

By OcadoLife
These Cauliflower Tostadas with Pineapple Salsa from recipe developer and private chef Sonali Shah are a meat-free take on a Mexican classic, tacos al pastor, which traditionally features pork. Here, the easy marinade…
Shop for ingredients

Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

17 total
  • 4 mini tortillas, cut into quarters
  • 2 tbsp of vegetable oil, for brushing
  • 1 cauliflower, cut into small florets
  • 3 garlic cloves
  • 2 tbsp of chipotle chilli flakes, to taste
  • 1 tsp of white wine vinegar
  • 2 avocados, sliced
  • 2.5 limes, 1 ½ juiced, ½ cut into wedges, zested
  • 1 onion, roughly and finely chopped
  • 150 g of greek yoghurt
  • 15 g of coriander, finely chopped
  • 150 g of pineapple, finely diced
  • 1 red chilli, deseeded and finely chopped
  • 1 small white cabbage, shredded
  • 1 medium carrot, julienned or grated
  • 2 salad onions, finely sliced
  • 2 tbsp of mayonnaise

Method

5 steps

  1. Step 1

    Preheat the oven to 200°C/180°C fan/gas 6. Brush or rub the tortilla quarters all over with the oil and place on a lined baking tray. Bake for 4 mins each side; set aside.

  2. Step 2

    For the marinade blitz 1 tsp vegetable oil, garlic, chipotle chilli flakes, white wine vinegar, ½ onion and 100g Greek yoghurt in a food processor with 4 tbsp water and seasoning, until smooth.

  3. Step 3

    Toss the cauliflower in the marinade and roast for 15-20 mins, until charred.

  4. Step 4

    For the salsa mix the coriander, pineapple, ½ lime juice, red chilli, and ½ onion in a bowl. For the slaw mix the cabbage, carrot, salad onion, remaining yoghurt, mayonnaise and 1 lime zested and juiced. Mash the avocado with the lime juice; season.

  5. Step 5

    Load the tostadas with a bit of everything; serve with lime wedges.