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Roast Cauliflower And Avocado Tostada

Roast Cauliflower And Avocado Tostada

Ingredients for One

  1. 100 grams cauliflower
  2. 100 grams red kidney beans
  3. 50 grams cherry tomatoes
  4. 50 grams red cabbage
  5. 10 grams coriander
  6. 3 corn tortilla
  7. 0.5 tbsp Mexican spices
  8. 1 avocados
  9. 1 lime
  10. 1 tbsp Greek yoghurt - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 200 grams cauliflower
  2. 200 grams red kidney beans
  3. 100 grams cherry tomatoes
  4. 100 grams red cabbage
  5. 20 grams coriander
  6. 6 corn tortilla
  7. 1 tbsp Mexican spices
  8. 1 avocados
  9. 1 lime
  10. 2 tbsp Greek yoghurt - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 400 grams cauliflower
  2. 400 grams red kidney beans
  3. 200 grams cherry tomatoes
  4. 200 grams red cabbage
  5. 30 grams coriander
  6. 12 corn tortilla
  7. 2 tbsp Mexican spices
  8. 1 avocados
  9. 1 lime
  10. 4 tbsp Greek yoghurt - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 600 grams cauliflower
  2. 600 grams red kidney beans
  3. 300 grams cherry tomatoes
  4. 300 grams red cabbage
  5. 40 grams coriander
  6. 18 corn tortilla
  7. 3 tbsp Mexican spices
  8. 2 avocados
  9. 2 lime
  10. 6 tbsp Greek yoghurt - PANTRY ITEM
  11. extra virgin olive oil - PANTRY ITEM
  12. salt & pepper - PANTRY ITEM

Prep:

  1. pre-heat oven to 200C
  2. cut cauliflower into 3cm pieces
  3. wash and cut tomatoes into halves
  4. drain and rinse red kidney beans
  5. wash and thinly shred red cabbage
  6. wash and coarsely chop coriander
  7. peel and slice avocado
  8. cut tortilla into strips

Method:

  1. Toss cauliflower with the 3/4 of the spice mix and olive oil in an oiled roasting pan. Toss tortilla strips with olive oil, salt and pepper and spread on a baking tray
  2. Cook both in the oven for about 15 to 20 minutes, tossing halfway through, until cauliflower is tender and tortilla have crisped.
  3. Meanwhile, to make salsa, zest lime and squeeze juice. Combine with tomatoes, beans, the remaining spice mix and olive oil.
  4. Combine cabbage with coriander and tortilla strips. Divide among serving bowls. Top with cauliflower, salsa, avocado and yoghurt. Serve with lime wedges.
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