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Grilled Cauliflower Tostadas with Pickled Onions and Cilantro Cream

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Smoky grilled cauliflower served on crispy tostadas, topped with tangy pickled onions and a refreshing cilantro cream for a flavorful vegetarian twist on a classic Mexican dish.

Ingredients

Scale
  • 1 medium head cauliflower, cut into florets
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • Salt and black pepper, to taste
  • 8 tostada shells
  • 1/2 cup pickled red onions
  • 1/2 cup queso fresco or cotija cheese, crumbled (optional)
  • Fresh cilantro leaves, for garnish
  • 1/2 cup sour cream or Greek yogurt
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1 garlic clove, minced

Instructions

  1. Preheat grill to medium-high heat.
  2. In a bowl, toss cauliflower florets with olive oil, cumin, smoked paprika, chili powder, salt, and pepper.
  3. Grill cauliflower for 8–10 minutes, turning occasionally, until tender and slightly charred.
  4. In a blender or food processor, combine sour cream, lime juice, cilantro, and garlic. Blend until smooth to make cilantro cream.
  5. Assemble tostadas by layering grilled cauliflower on tostada shells, topping with pickled onions, cilantro cream, and queso fresco if desired.
  6. Garnish with fresh cilantro leaves and serve immediately.

Notes

  • You can roast the cauliflower in the oven at 425°F (220°C) for 25 minutes if a grill is unavailable.
  • For a vegan version, use dairy-free sour cream or cashew cream.
  • Pickled onions can be prepared in advance and stored in the fridge for up to a week.

Nutrition

Find it online: https://tastyera.com/grilled-cauliflower-tostadas-with-pickled-onions-and-cilantro-cream/