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–+ servings
Kate Ramos

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.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 -6 servings
Ingredients Method

Ingredients
  

  • 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
  • 4-6 tostadas store bought, or see note above on how to bake your own

Method
 

  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.

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