Sriracha and Lime Roasted Cauliflower Tostadas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy roasted cauliflower tossed in sriracha and lime, piled onto tostadas with black beans, avocado, and cabbage. A flavorful, plant-based dinner that satisfies like comfort food.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 cups cauliflower (, coarsely chopped)
- Juice of 1 lime
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon chili powder
- 1 teaspoon Sriracha (, plus more for drizzling on finished tacos if desired)
- 1 teaspoon ginger (, grated or minced)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 8 small tortillas (, flour or corn)
- 1 15- ounce can refried black beans
- 1 avocado (, pitted and sliced or diced)
- 1/2 cup cabbage (, thinly sliced )
- 1/2 cup Mango Avocado Salsa (, recipe here)
- fresh cilantro (, chopped)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 558mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 301mg
- Calcium
- 40mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 558MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.