Enjoy a lower-carb version of a regular tortilla with this cauliflower tostada recipe.

Tostada is Spanish word meaning “toasted.” In Ecuador, it’s prepared as a corn-based (and gluten-free!) version of a white flour tortilla and is used as a base to a plethora of various toppings. In the following tostada recipe, however, the delicious round takes an even healthier, low-carb turn with the help of cauliflower.

Cauliflower is King. Not only has it replaced pizza dough and steak as a healthier low-calorie, vegan, and gluten-free alternative, it’s now digging into South American fare. This tostada recipe is super easy to put together and is delicious topped with a cool mixture of black beans, cheese, citrus, and fresh veggies and herbs. But don’t stop there. Instead of my black bean topping suggestion, use whatever if convenient to your lifestyle and delicious to your palate. Other great topping options include fresh homemade guacamole, spicy mango ceviche, or homemade salsa. Enjoy!

Cauliflower Tostada Recipe with Citrusy Black Bean Salsa

Serves 6

Ingredients

For the tostada

• 1 head cauliflower, chopped into florets
• 2 eggs
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup grated cheddar cheese
• 3/4 cup grated Monterey Jack cheese

For the black bean salsa

• 2 cups canned black beans, drained and rinsed
• 1 shallot, thinly sliced
• 1 jalapeno, seeded and minced
• Juice of 1 lime
• Juice of 1/2 orange
• Salt and pepper to taste
• 1 teaspoon cumin powder
• 1 avocado, peeled, pitted, and chopped

Directions

Preheat the oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper and grease it lightly.

In a food processor, pulse the cauliflower florets until coarse and grainy. Place into a microwave safe bowl and pop the cauliflower into a microwave for one minute. Use a cheesecloth to drain excess water from the cauliflower.

Transfer the cauliflower to a bowl. Add the eggs, salt, and pepper. Stir until well combined. On the baking sheets, form about 6 equal-sized mini pizza-like circles with the cauliflower tostada mixture. Place the baking sheets into the oven and let bake for 10 minutes before flipping the tostadas and letting them bake for another 5 minutes, or until golden brown.

While the tostadas are baking, prepare the black bean salsa. Combine all ingredients in a bowl and toss until evenly combined.

When the tostadas are done baking, turn the oven to broil. Top each tostada with an equal amount of the cheddar and Monterey Jack cheeses and broil on high for 2-3 minutes, or until the cheese has melted. Remove the tostadas from the oven.

Spoon the black bean salsa topping atop each tostada and serve immediately.

Related on EcoSalon
Cheesy Baked Farro Recipe with Cauliflower
Whole Roasted Cauliflower: The No-Fuss Way to Roast a Vegetable Meal
A Vintage Recipe Revamp for Cauliflower Casserole

Homemade Tortillas Image from Shutterstock

The post Cauliflower Tostada Recipe with a Citrusy Black Bean Salsa Topping appeared first on EcoSalon.

Who needs whole roasted meat when you have a healthier and just as delicious alternative in whole roasted cauliflower?

If the only step between you and a vegetable meal is the obligatory chopping, dicing, and slicing, then this whole roasted cauliflower recipe was made for you! All you need to do is busy yourself for an hour while a whole cauliflower cooks in the oven and then whip up a simple dressing that delicately coats it while it is still piping hot. When all is said an done, you’re left with a deliciously tender and flavorful dish that mimics the ritual of a roasted meat, only in an animal-friendly, lighter, and healthier way.

The beauty of this whole roasted cauliflower recipe is its simplicity and versatility. The cauliflower’s dressing is a basic mixture of olive oil, lemon, mustard, herbs, and capers. But don’t stop there. Let your imagination run wild and experiment with other spices – the sky is the limit! Instead of lemon juice, you can use vinegar, lime, or soy sauce. For a (vegan) cheesy overtone in each bite, stir nutritional yeast into the mix. Other dressing complements include grated parmesan cheese, tomato paste, or pesto. Or, you can simply pair the roasted cauliflower with a high-quality butter. No complaints there.

In this particular recipe, lemon, mustard, and capers come together to create a very interesting flavor profile that is both zesty and grounding. The cauliflower is dense and thick, which is why it is effective at not only standing in for regular meat or poultry but also withstanding otherwise strong, overwhelming flavors. The cauliflower holds its own and mellows out the dressing in the most satisfying of ways.

Whole Roasted Cauliflower with Lemon and Mustard

Serves 4-6

Ingredients

• 1 head cauliflower
• 2 tablespoons olive oil
• ½ teaspoon sea salt

For the dressing

• ¼ cup olive oil
• ½ teaspoon salt
• Juice of 1 lemon
• 1 tablespoon whole grain mustard
• 1 tablespoon baby capers, drained and rinsed
• Handful of fresh parsley, finely chopped

Directions

Preheat the oven to 425 degrees Fahrenheit.

Lightly grease the bottom of a baking dish that the whole cauliflower can comfortably fit into. Snip off the cauliflower leaves and slice off the bulky base, making sure the cauliflower florets stay intact. The cauliflower should be able to sit flat on its base. Drizzle the olive oil and sprinkle the salt evenly over the top and sides of the cauliflower. Bake for 1 hour, or until lightly brown and tender. Remove from the oven and set aside while you prepare the dressing.

In a bowl, whisk together the dressing mixture. While the cauliflower is still hot, drizzle the dressing over it and serve.

Related on EcoSalon

Cheesy Baked Farro Recipe with Cauliflower

Recipe: Cauliflower Casserole

Miso-Sesame Dressing

Whole Roasted Cauliflower Image from Shutterstock

The post Whole Roasted Cauliflower Recipe: The No-Fuss Way to a Roasted Vegetable Meal appeared first on EcoSalon.

If you hadn’t heard the news, cauliflower is the new kale.

That new title comes for a good reason. The vegetable can be made into vegan buffalo wings after all. And pizza crust. It has vitamin C, fiber and potassium, and while you may have heard the “stay away from white foods” line, that doesn’t apply here. Add to that B vitamins, omega-3 fatty acids and vitamin K and you have one powerful vegetable.

The majority of the appeal of the “new kale” comes from the fact that you can do so much with it. So get started with these:

1. Roasted Cauliflower Bites with Spices, Garlic and Lemon

Roasting may in fact be the easiest thing you can do, and one of the most delicious.

2. Cauliflower Mash

You may have made a version of cooked cauli mash, but how about a raw one? This one comes from raw food extraordinaire Ani Phyo.

3. Cauliflower Rice

Yes, you can replace rice with a vegetable, and when you do, you’ll wonder why you didn’t do it sooner.

4. Curried Cauliflower Soup with Mustard Seed Oil

Cook and puree, this soup recipe is simple and hearty, with the perfect dash of spice for winter.

5. Dairy-Free Lemon Pudding

I bet you never thought you’d see it in pudding did you? Well now you have.

6. Cauliflower Steaks with Ginger, Turmeric and Cumin

The new kale works great as a vegetarian alternative to meat. In this recipe they get baked to be served as “steaks.”

7. Savory Cauliflower Cake

This recipe makes a savory cake that’s somewhere in between a quiche and a meatless meatloaf.

8. Cauliflower Pizza Crust

There are many renditions on this recipe, and it’s no surprise why it’s popular. Gluten-free, and best of all: you used a vegetable to make a pizza crust!

9. Cauliflower Tortillas

If you can make pizza crust, then you can make tortillas. Hello tacos.

10. Cinnamon Cauliflower Coffee Cake with Caramel Sauce

Drooling.

11. Vegan White Cheese Party Dip

Better prep for that Super Bowl party by mastering this recipe.

12. Bulgur and Cauliflower Salad

A salad that is cold weather-friendly.

13. Cauliflower Falafel

This versatile veggie mixed together with just the right spices, and covered in tahini sauce.

14. Vegan Buffalo Wing Pizza with Tofu Blue Cheese Spread

Yeah, your vegan comfort food taste buds just went crazy didn’t they?

15. Curry Pickled Cauliflower

Pickle this veg and take it to a whole new level.

16. Cauliflower and Caramelized Onion Tart

A creamy and wintry dish that you’ll probably want two slices of.

17. Saffron Roasted Cauliflower

A whole new take on roasting.

18. Roasted Cauliflower Hummus

Good as a dip or as a spread on sandwiches.

19. Secret Ingredient Brownies

Bet you know what the secret ingredient is, don’t you? Oh, and these are vegan and gluten-free of course.

20. Chocolate Cauliflower Shake

Have your new favorite vegetable and drink it too.

21. Cauliflower and Kale Salad

If cauliflower is the new kale then putting the two together makes this the most modern salad you could make.

Related on EcoSalon

50 Awesome Soup Recipes to Make This Fall

Recipe: Cauliflower Casserole

21 Seasonal Sweet Potato Recipes

Image: Kristen Taylor, liz west

The post 21 Things to Do with Cauliflower (aka the New Kale) appeared first on EcoSalon.

Yet cooked, cauliflower is one of the more versatile vegetables I know. Great in soups, pureed as a side dish, baked into savory gratins, or my favorite – roasted.

Roasting brings out cauliflower’s natural sweetness and when it browns and caramelizes it becomes as addictive as potato chips. You can pretty much use any flavor profile you want: Italian with garlic, parsley, pepper flakes, and Parmesan; Indian with whole spices, ginger, and garlic; or sublimely simple with just salt and olive oil. You can’t really go wrong. Just use a very hot oven (400-450 F) and make sure the garlic is spread out in a single layer and not crowded (otherwise it will steam).

If you need recipes, here are two different versions of roasted cauliflower that sound like winners.

From Slashfood, the roasted cauliflower teams up with a little bit of bacon in this recipe.

And Food 52’s recent cauliflower recipe winner features gremolata breadcrumbs. I make a similar dish but I toss the cauliflower and garlicky crumbs with orecchiette pasta and top it with Parmesan cheese. The play of different textures in the dish is revelatory.

If you want to pair your cauliflower with protein into a one-dish meal, try this recipe for Curried Red Lentils and Cauliflower from Eating Well.

If it’s soup you’re craving, take my recipe for Curried Cauliflower Soup with Mustard Seed Oil for a spin.

Image: Linda N via Flickr

The post Don’t Hate the Cauliflower appeared first on EcoSalon.