Cauliflower Ceviche Tostadas Recipe

Lightly-cooked cauliflower tossed with lime, kumquats, and red onion and served on a crispy corn tortilla. Vegan and gluten-free! Store-bought tostada shells (basically flat, crispy corn tortillas) can be found in the ethnic section of most grocery stores. But if you’d like to bake your own; heat oven to 350°F. Lay corn tortillas on a baking sheet and brush with a little oil on both sides. Sprinkle one side with salt and bake 10-15 minutes or until crispy, flipping tortillas halfway through.


  • 1 head cauliflower, cut into small pieces
  • 3 radishes, thinly sliced
  • 3 kumquats, seeds removed and minced, plus a few extra sliced for garnish
  • 1 large jalapeño, sliced
  • 1 large lime, zested and juiced
  • 1 clementine, zested and juiced
  • 1/2 large red onion, minced
  • 1/4 cup minced cilantro
  • 2 tablespoons olive oil
  • 46 tostadas (store bought, or see note above on how to bake your own)


  1. Bring a large saucepan of heavily salted water to a boil. Add cauliflower and cook until tender, about 4-5 minutes. Drain and submerge in ice water to stop cooking. Drain again.
  2. Add cauliflower to a large bowl and add all remaining ingredients, except tostadas. Toss everything together and season with salt and pepper.
  3. Pile onto tostadas and garnish with a few thinly sliced kumquats if desired.