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.

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A Vintage Recipe Revamp for Cauliflower Casserole

Homemade Tortillas Image from Shutterstock

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