Cauliflower Tostadas with Pineapple Salsa
By OcadoLife
Published on 04 April 2022
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 includes smoky chipotle chilli flakes, used for its mild earthy flavour and bright red colour. Try serving these as part of a Mexican feast.Time and servings
35 minsTotal time
4Servings
20 minsPrep time
15 minsCooking time
Ingredients
- 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
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.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.Step 3
Toss the cauliflower in the marinade and roast for 15-20 mins, until charred.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.Step 5
Load the tostadas with a bit of everything; serve with lime wedges.