Happy Taco Tuesday! I hope that you had a wonderful long weekend! All four of us are up in Canada right now since Coco is in right in the middle of filming, and we spent a lovely weekend- which in Canada was also a three-day weekend. Only here, we got an extra day for “Family Day”- how sweet is that?!

Roasted Spiced Cauliflower Toastadas (vegan and gluten-free) from HeatherChristo.com

So we really did try to spend time as a family this weekend and do more stuff than we would typically do. The weeks are so busy here and at home, that I have gotten into such a habit of wanting to rest (aka VEG) on the weekends. But my kids just think that is beyond boring- so this year Pete and I are making a big effort to be more fun and find more time to “play.” Look at us attempting to find the balance of life!!! Work, Rest AND Play. We are really trying!

We went to White Rock and spent time with friends on Saturday, headed into the city (Vancouver) on Sunday and finally ate at Vij’s (which I have been dying to eat at for forever!!!),
with part of our GD fam. Then came Monday, which was actually the most fun I have had in a while- we went snowshoeing!! There are mountains about 30 minutes outside of Vancouver, so it was a short trip up to get to be completely immersed in the snowy mountains and a very fun day. Also, there were a lot of French fries involved at almost every step of the way.

Roasted Spiced Cauliflower Toastadas (vegan and gluten-free) from HeatherChristo.com

But now, here we are in our work week again, and I promised the family a nice healthy dinner since our eating has been a bit unhinged! (You know when your 10-year-old begs you to cook something healthy that it is time to reel it in!!) I thought that these cauliflower tostadas would be a great place to start! The cauliflower is lightly smoky and spiced and the slaw is a fresh crunchy topping that amps up the flavor. The kids insist on the refried beans and I insist on the avocado! Also, if you don’t want the fried tortilla, or some members of the family don’t, you could easily double the slaw and eat this like a salad. (That’s what I do- and leave the tortillas to the kids.) Also, nothing wrong with a little salsa and guac served on the side!

Roasted Spiced Cauliflower Tostadas
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Cauliflower:
  • 1 head cauliflower, cut into florets
  • 3 tablespoons olive oil
  • Spice Rub:
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • Cabbage Slaw:
  • 4 cups finely shredded cabbage, red and green
  • 1 pepper(yellow, red or orange) thinly sliced
  • 4 radishes, thinly sliced
  • 2 green onions, thinly sliced white and green parts
  • 1 fresno or jalapeno pepper, thinly sliced
  • 1 handful of fresh cilantro stems and leaves
  • Lime Vinaigrette:
  • 1 clove garlic, minced
  • 1 limes zest and juice
  • 2 tablespoon olive oil
  • 2 teaspoons agave
  • Kosher salt to taste
  • 8-10 small Tortillas (I used brown rice tortillas here)
  • ¼ cup Oil for frying the tortillas
  • 2 cans Refried Black Beans
  • 1 large avocado, cut into chunks
Instructions
  1. Preheat the oven to 400 degrees. While it’s heating up, on a bare sheetpan, toss the cauliflower florets with the olive oil. In a small bowl, stir together the spice rub and then sprinkle it on the cauliflower. Toss to make sure that the cauliflower is coated and then roast for 20 minutes.
  2. While the cauliflower is roasting, heat the refried beans over low heat and prepare the tortillas and the slaw.
  3. For the slaw, combine all of the ingredients in a large mixing bowl. In a small bowl, whisk together the garlic, lime zest and juice, olive oil and agave. Add kosher salt to taste. Drizzle it over the slaw and toss to combine everything well. Season to taste with kosher salt and let the salad sit. The cabbage is really hearty and can stand up to being left to sit while you do everything else.
  4. For the tortillas, I added about ¼ cup of oil to a heavy skillet and pan fried brown rice tortillas- but you can use any variety you want (corn, flour, almond, cassava, etc.)
  5. This makes 8-10 tostadas, depending on how much you put on each tortilla and the size of each tortilla. Really it’s up to you!

 

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Categorized: Dinner, Tacos, Vegan, Vegetarian
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Happy Taco Tuesday! I hope that you had a wonderful long weekend! All four of us are up in Canada right now since Coco is in right in the middle of filming, and we spent a lovely weekend- which in Canada was also a three-day weekend. Only here, we got an extra day for “Family Day”- how sweet is that?!

Roasted Spiced Cauliflower Toastadas (vegan and gluten-free) from HeatherChristo.com

So we really did try to spend time as a family this weekend and do more stuff than we would typically do. The weeks are so busy here and at home, that I have gotten into such a habit of wanting to rest (aka VEG) on the weekends. But my kids just think that is beyond boring- so this year Pete and I are making a big effort to be more fun and find more time to “play.” Look at us attempting to find the balance of life!!! Work, Rest AND Play. We are really trying!

We went to White Rock and spent time with friends on Saturday, headed into the city (Vancouver) on Sunday and finally ate at Vij’s (which I have been dying to eat at for forever!!!),
with part of our GD fam. Then came Monday, which was actually the most fun I have had in a while- we went snowshoeing!! There are mountains about 30 minutes outside of Vancouver, so it was a short trip up to get to be completely immersed in the snowy mountains and a very fun day. Also, there were a lot of French fries involved at almost every step of the way.

Roasted Spiced Cauliflower Toastadas (vegan and gluten-free) from HeatherChristo.com

But now, here we are in our work week again, and I promised the family a nice healthy dinner since our eating has been a bit unhinged! (You know when your 10-year-old begs you to cook something healthy that it is time to reel it in!!) I thought that these cauliflower tostadas would be a great place to start! The cauliflower is lightly smoky and spiced and the slaw is a fresh crunchy topping that amps up the flavor. The kids insist on the refried beans and I insist on the avocado! Also, if you don’t want the fried tortilla, or some members of the family don’t, you could easily double the slaw and eat this like a salad. (That’s what I do- and leave the tortillas to the kids.) Also, nothing wrong with a little salsa and guac served on the side!

Roasted Spiced Cauliflower Tostadas
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Cauliflower:
  • 1 head cauliflower, cut into florets
  • 3 tablespoons olive oil
  • Spice Rub:
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • Cabbage Slaw:
  • 4 cups finely shredded cabbage, red and green
  • 1 pepper(yellow, red or orange) thinly sliced
  • 4 radishes, thinly sliced
  • 2 green onions, thinly sliced white and green parts
  • 1 fresno or jalapeno pepper, thinly sliced
  • 1 handful of fresh cilantro stems and leaves
  • Lime Vinaigrette:
  • 1 clove garlic, minced
  • 1 limes zest and juice
  • 2 tablespoon olive oil
  • 2 teaspoons agave
  • Kosher salt to taste
  • 8-10 small Tortillas (I used brown rice tortillas here)
  • ¼ cup Oil for frying the tortillas
  • 2 cans Refried Black Beans
  • 1 large avocado, cut into chunks
Instructions
  1. Preheat the oven to 400 degrees. While it’s heating up, on a bare sheetpan, toss the cauliflower florets with the olive oil. In a small bowl, stir together the spice rub and then sprinkle it on the cauliflower. Toss to make sure that the cauliflower is coated and then roast for 20 minutes.
  2. While the cauliflower is roasting, heat the refried beans over low heat and prepare the tortillas and the slaw.
  3. For the slaw, combine all of the ingredients in a large mixing bowl. In a small bowl, whisk together the garlic, lime zest and juice, olive oil and agave. Add kosher salt to taste. Drizzle it over the slaw and toss to combine everything well. Season to taste with kosher salt and let the salad sit. The cabbage is really hearty and can stand up to being left to sit while you do everything else.
  4. For the tortillas, I added about ¼ cup of oil to a heavy skillet and pan fried brown rice tortillas- but you can use any variety you want (corn, flour, almond, cassava, etc.)
  5. This makes 8-10 tostadas, depending on how much you put on each tortilla and the size of each tortilla. Really it’s up to you!

 

Recipe by Heather Christo (http://heatherchristo.com)