cauliflower tostada

I must admit, this recipe has been a long time coming. Not sure why it took me so long to post, but let’s just say it’s worth the wait.

It’s a new year, which means more people are trying to watch their waistlines than they were two months ago. For lots of people, this will mean cutting carbs and upping your foliage. Since rabbits and I have the same diet, I’ll try to be of service to you.

Over the last year, I became a fan of dehydrating things and making other stuff out of them. Like cauliflower and zucchini crust. Let me be frank here: I failed A LOT. So, rest assured that this recipe is the most fail-safe of them out there, and you can use the dehydration process to make not only tostadas but pizza crusts too. Now, they don’t taste like your normal tostada and pizza crust, but that doesn’t mean they’re bad. In fact, they’re delicious! But I just want you to be prepared. Is there anything worse than thinking something tastes one way, and then it doesn’t?

So, here’s an easy, healthy, and pretty cheap meatless dinner option (but feel free to add some chicken, steak, etc.)

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CAULIFLOWER TOSTADA

What You Need:

1 cauliflower (I used two because I was making them Lakers-themed)

1 egg

3 tomatoes (diced)

1 can black beans (rinsed)

1 orange pepper (optional, the Anaheim Ducks were also playing… it was a festive night in my kitchen. It can really be any kind of pepper, or none)

1/2 red onion (diced, optional)

1/2 cup cilantro (optional)

1 avocado (chopped, optional)

Grated cheese (your choice, it’s for the toppings!)

Wax or parchment paper

 

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What You Do:

Okay, here’s the hardest part. Take the cauliflower and cut it up into pieces. Not small, but manageable. You can either put these in a food processor, or if you burnt yours out like I did, you can just use a grater. The gist is to get the cauliflower into tiny crumbles.

Put the cauliflower in a microwavable bowl, and micro it for 2 minutes, mix, 2 more minutes, mix, and 2 more minutes if you feel it’s necessary. Then, using a dishtowel or paper towels, get every remaining bit of water out of the cauliflower (this is crucial! If they’re wet you’ll have soggy tostadas and no one likes that).

Mix in the egg, and shape your tostadas on the wax paper.

Bake at 350 degrees for 20 minutes, flipping once halfway through

While this is baking, you can heat up your beans in a pot. If you want to add even more flavor, mince a garlic clove, and add that along with chili powder. This isn’t a MUST DO though.

Then top with all of your goodies and you’re good to go!

 

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Messiness – Lawdy! This can get pretty messy, especially when you’re shaping the tostadas. BUT let me just say that it’s TOTALLY worth it! Mostly, the messiest part is all of the separate dishes for the toppings though. If you can manage that, you’re in business.

Simplicity – Once you get this down, it’s really simple. No harder than making hamburger patties. However, if you’re an anti-microwave person, this may prove a little bit more difficult. I personally like to nuke stuff as little as possible, but frankly, it’s necessary with this recipe to get the most amount of water out (my refusal to do so is why I failed my first few attempts). But if you’re feeling determined, you can definitely wring out the cauliflower on your own (I just hope you’ve been saving up your elbow grease all day!).

Budget – Each of these ingredients shouldn’t be more than $1-2 no matter where you shop! And one cauliflower head will make a good amount of tostadas, as long as you aim for the normal corn tortilla size.

Delicious Factor – I have to reiterate here: these don’t taste like your normal tostadas, but they’re still great! So, as long as you have that in mind, you’re going to be just fine! And as far as healthy substitutes go, these are one of my favorites.

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