Sriracha and Lime Roasted Cauliflower Tostadas
Meatless meals become a craving when prepared with this easy technique and simple, whole ingredients that deepen the flavor of this vegetarian dinner.
Ingredients
- 4 cups cauliflower , coarsely chopped
- lime juice of 1
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon chili powder
- 1 teaspoon sriracha , plus more for drizzling on finished tacos if desired
- 1 teaspoon ginger , grated or minced
- ½ teaspoon cumin ground
- ½ teaspoon kosher salt
- 8 tortilla flour or corn, small
- 1 15- ounce refried black beans canned
- 1 avocado , pitted and sliced or diced
- ½ cup cabbage , thinly sliced
- ½ cup mango avocado salsa , recipe here
- cilantro chopped, fresh
Instructions
- Preheat the oven to 425°F and line a sheet pan with aluminum foil or parchment paper, or spray with non-stick cooking spray.
- In a large bowl, combine the cauliflower, lime juice, olive oil, chili powder, sriracha, garlic, cumin, and salt. Stir until all of the cauliflower pieces are evenly coated. Transfer to the baking sheet in a single layer and roast for about 30 minutes or until nicely caramelized.
- Toast each tortilla over an open flame or in the toaster oven. Warm the refried black beans over the stove or in the microwave and then spread a spoonful or two on each tortilla. Top with a few scoops of roasted cauliflower, avocado, cabbage, Mango Salsa and cilantro. Drizzle with more Sriracha if desired.
Nutrition Information
Nutrition Facts
Serving: 8 tostadas
Amount Per Serving
Calories 205
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 834mg | 35% |
| Potassium | 367mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 243IU | 5% |
| Vitamin C | 29mg | 32% |
| Calcium | 85mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.