So my husband decided to go on a 40-day cleanse a few weeks ago... which basically meant that I had to step up my vegan cooking skills for him and the family. I will say that though it was challenging, it was also rewarding to know that I was feeding my family (and my pregnant body) both nutritious and hearty meals.
In my weekly meal prep brainstorming I came up with the idea of this citrus ‘al pastor’ dish. I had just gone shopping to Vallarta Supermarket and had purchased these beautiful oranges, cauliflower, achiote power, tostadas caseras, and my fave can of refried black beans (among other Mexican goodies). I had also just re-watched Netflix’s The Taco Chronicles and the Al Pastor episode was lingering on my mind all week long. I knew my husband couldn’t indulge on pork, and somehow my brain clicked and this recipe was born.
I chose to layer the cauliflower on tostadas because it easily transformed the cauliflower from a side dish to an entree.). Also, when choosing the right tostadas, I recommend you use the ‘caseras’ from your local Latino Super Market. They are not only more flavorful, but are thicker and have a great crunch to them. They will also hold up a heavier serving on top…. because believe me, you are going to want seconds and thirds! I also suggest you don’t skip out on layering the tostadas with refried beans. They compliment the cauliflower beautifully and add another layer of flavor (I like to use the brand Ducal when I don’t feel like making my refried beans from scratch)
Hope you enjoy! Please don’t forget to tag me on the gram @bricialopez … I love seeing your recipe recreations!
DIRECTIONS
Heat 1 tbsp oil in a large, heavy saucepan over medium heat and add the onion. Cook, stirring until tender, about five minutes or so. Add the garlic, chipotle powder, cumin powder, tomato paste and ½ teaspoon of salt. Cook, stirring for one to two minutes until fragrant and the tomato paste has turned a shade darker. Add 1 more tbsp of oil, the cauliflower, achiote powder, pepper and another ½ teaspoon of salt. Continue to cook, stirring for about 5-7 minutes, until it has soaked up all the seasoning and cauliflower has begun to brown. Add the orange juice and zest and bring to a simmer. Cover, and reduce the heat, and simmer for another 10 minutes. Remove from heat and test for tenderness. Cauliflower should have reduced in size by a third and be tender to the touch.
To assemble tostadas smear about a tablespoon of refried beans on top of each tostada. Follow by topping with cabbage, avocado, cauliflower, crema and micro cilantro.
AL PASTOR CITRUS CAULIFLOWER TOSTADAS
(MAKES 12 TOSTADAS)
INGREDIENTS
FOR CAULIFLOWER:
2 tbsp grapeseed oil
½ onion, finely chopped
2 garlic cloves, minced
1 tsp chipotle pepper powder
1 tsp cumin powder
1 tablespoon tomato paste
Salt, preferable kosher sea salt
Freshly ground pepper
1 medium head of cauliflower, coursely chopped
2 tsp achiote powder
½ cup fresh squeezed Orange Juice
2 tsp orange zest
FOR TOSTADAS:
6 Tostadas
8oz Refried Beans
Cabbage (or leafy greens of choice), shredded
Pickled red onions
Bits of orange and/or pineapple slices
Queso Fresco