Hello hello! Welcome to a new week! I’m in California for a few weeks for work, so follow me on social media for updates and travel pics! But otherwise, stay tuned because I have some awesome recipes heading your way, including this recipe — Chicken & Cauliflower Tostadas!
I made these tostadas back on/around Cinco de Mayo and they were a huge hit in my house but I never made a blog post about it so here it is! You could have these instead of tacos for taco Tuesday…just sayin.Ā š Easy and versatile, these tostadas are a great recipe to have in your arsenal because you can change up just about all of the toppings and really make them your own. So lets get started!
The chicken and the cauliflower in this recipe are seasoned exactly the same, so you really can’t tell the difference between the two when compared side by side. I love making veggie dishes that have the same flavor and texture as meat ones so you really don’t miss the meat. About the only thing that isĀ different, preparation wise, between theĀ chicken and cauliflower, is thatĀ I roasted the cauliflower and pan seared the chicken. You could of course use one method for both, but I like the crispy texture of the roasted cauliflower because it mimics the seared chicken so well.
When assembling the tostadas, I kept the chicken and cauliflower separate, but you could pile them onto the same tostada. Speaking of the tostadas, tostada is a Spanish word meaning “toasted”. In Mexico and other parts of Latin America, it is the name of various local dishes which are toasted or use a toasted ingredient as the main base of their preparation. So you could make your own from old, or stale tortillas, simply by roasting them or frying them lightly in oil. I bought mine from whole foods, but if you have time, I highly recommend making them at home! Even better if you have homemade tortillas. š
So as you assemble or create your own tostadas, remember, skies the limit! I just haveĀ a few suggestions in the recipe below. So go forth and cook!
See ya next time!
XO,
Danielle
Chicken & Cauliflower Tostadas
Ingredients
For the Chicken:
- 4 Chicken Breasts Cubed
- 2 tbsp. Chili Powder
- 1 tbsp. Paprika
- 1 tbsp. Cumin
- 2 tsp Salt
- 1 tsp Black Pepper
- 1 tbsp. Oil
For the Cauliflower:
- 1 Large Head Cauliflower cut into bite-size florets
- 2 tbsp. Chili Powder
- 1 tbsp. Paprika
- 1 tbsp. Cumin
- 2 tsp Salt
- 1 tsp Black Pepper
- 1 tbsp. Oil
Toppings:
- Refried Beans
- Shredded lettuce
- Sour Cream
- Salsa
- Fresh Jalapenos
- Avocado
- Cilantro
Instructions
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Preheat your oven to 425 Degrees F. Toss cauliflower florets in oil and spices and place on a baking sheet pan. Cook for 15 minutes or until crispy and fork tender. Remove and cover with aluminum foil to keep warm.
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Meanwhile, toss chicken in spices and oil and cook in a skillet heated over high heat until internal temperature reaches 165 degress F.
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Arrange tostadas on a sheet pan and heat in warm oven for 5 minutes. Top with chicken and cauliflower and your favorite toppings! Enjoy!
