Meal Kit
Roasted Cauliflower Tostadas
with corn and bean salsa
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 7 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Sarah Thomsen
Maybe you experienced cauliflower like we did as a kid; steamed into mush with a slice of American cheese lovingly placed on top. (Sorry, Mom.) That was fine (really, it was!), but there are better ways to experience the mighty flower of cauli. For instance, roasted in a hot oven, where the char brings out a whole 'nother level of flavor and texture. And once these roasted bad boys get on a tostada with crema and cheese… now you've experienced cauliflower.
In Your Box (serves 2)
- 12 oz. Cauliflower Florets
- 4 oz. Black Beans
- 1 Poblano Pepper
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4 Small Flour Tortillas
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3 oz. Chipotle Crema
- 3 oz. Corn Kernels
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1 oz. Queso Fresco Crumbles
- 1 tsp. Cilantro Lime Pepper Salt
- 1 tsp. Taco Seasoning
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)
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Calories530
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Carbohydrates59g
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Net Carbs50g
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Fat28g
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Protein16g
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Sodium1480mg
Recipe Steps
You Will Need
- Olive Oil
- Cooking Spray
- 1 Medium Non-Stick Pan
- 2 Baking Sheets
Before You Cook
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
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil. If using diced chicken breasts, pat dry and stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using ground beef, break up meat until beef reaches minimum internal temperature, 4-6 minutes. If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side. If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. Add to tostadas as desired.
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1 Prepare the Ingredients
Tostadas are a delicious but messy treat. For this recipe, they can easily be converted to tacos. Simply warm tortillas in oven for 1-2 minutes after completing steps.
Cut cauliflower into bite-sized pieces.Stem poblano, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping. -
2 Roast the Vegetables
Place cauliflower and poblanos on one prepared baking sheet and toss with 1 Tbsp. olive oil and cilantro lime pepper salt until coated. Spread into a single layer.
Roast in hot oven until cauliflower is slightly browned, 15-18 minutes.While vegetables roast, continue recipe. -
3 Toast the Tortillas
Poke tortillas with a fork all over, 10 times for each tortilla.
Place tortillas on second prepared baking sheet and lightly coat both sides with cooking spray. Massage cooking spray into tortillas.Toast in hot oven until browned and crispy, 5-7 minutes.While tortillas toast, continue recipe. -
4 Make the Corn and Bean Salsa
Drain beans.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add corn, beans, and taco seasoning to hot pan. Stir occasionally until fragrant and heated through, 3-5 minutes.Remove from burner. -
5 Assemble Tostadas and Finish Dish
Carefully remove tortillas from oven and place on a clean work surface. Tortillas and baking sheet will be hot! Use caution.
Spread chipotle crema evenly on tortillas. Top evenly with roasted vegetables (to taste) and corn and bean salsa.Plate dish as pictured on front of card, garnishing tostadas with cheese. Bon appétit!
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