Use plant-based avocado crema to transform this into a vegan dish – with an optional addition of Mexican chilli flakes giving it a fiery kick.
Cauliflower tostada
Ingredients:
(Serves 4)
4 corn tortillas
1 medium cauliflower head
2tbsp olive oil
Salt and pepper to taste
Pickled onions
Avocado crema
2tbsp Arbol flakes (optional)
For the garnish:
24 pickled red onions
Pinch of chopped coriander
1 lime, quartered
Method:
1. Preheat the oven.
2. Scatter the cauliflower florets on the tray and season with salt and pepper.
3. Roast cauliflower to your desired tenderness.
4. Heat up the tortilla, top the tostada with cauliflower, pickled onions and avocado crema. And serve with lime wedge.
Trejo’s Tacos: Recipes And Stories From LA by Danny Trejo is published in hardback by Penguin Random House, priced £23. Book and cover design by Jen Wang, photography by Ed Anderson. Available now.