Meal Kit
Cauliflower Tinga Tostadas
with guacamole and cotija
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Vegetarian
Chef
Patrick Le Beau
In Your Box (serves 2)
- 12 oz. Cauliflower Florets
- 2 Roma Tomato
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4 Small Flour Tortillas
- 1 Lime
- 2 oz. Guacamole
- 1 Shallot
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1 oz. Grated Cotija Cheese
- 2 Garlic Clove
- 1 Chipotle Chile in Adobo Sauce
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) EOdRyKPG
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Calories510
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Carbohydrates49g
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Net Carbs41g
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Fat30g
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Protein13g
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Sodium1270mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 toasting tortillas
400 degrees, poke tortilla with fork, 2 t oil, drizzle, rub in, prepared tray 6-8 minutes, golden brown
remove and turn oven up to 450 -
2 prep
while toasting tortillas
mince garlicchop chipotledice tomato into 1/2 inch piecesbreak cauliflower into bite size floretsjuice limeslice shallot into 1/4 inch slices, combine with lime juice -
3 making tinga sauce
medium non stick, 2 t oil, medium heat, sweat garlic for 30 seconds, add tomatoes, chipotle and cook for 2-3 minutes, stirring occasionally add 2 T water and continue to cook, add 1/4 t salt, smashing tomatoes with spoon to make a chunky sauce, reduce heat to low and continue to cook for 5 minutes
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4 cooking cauliflower
450 degrees, 2 t oil, 1/4 t salt, pinch pepper 8-10 minutes until golden brown
combine with tomato sauce once cooked, season with pinch of salt if needed -
5 plate
top tortilla with guacamole, top with cauliflower, pickled shallot and cheese
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