A delicious roasted cauliflower salad with taco mince, a base of lime quinoa and veggies, a crispy tostada and a creamy smoky chipotle dressing, the perfect salad if you don't like salads.
This is up there with the ultimate salads, it may seem like there are a lot of components, but I promise there's nothing too complicated and it doesn't take very long to bring it all together. I used pre-seasoned taco mince here, which Oumph have recently released and were kind enough to send me to try out. It has a lovely balanced flavour and crisps up nicely, adding a good amount texture to this salad.
This recipe is inspired by one of the many incredible salads from a vegan place in London called Palm Greens, I had a very similar salad a few years ago and whilst they still sell it, I haven't had the chance to go back, so I just had to recreate it at home to enjoy.
Cauliflower Tostada Salad | Serves: 4 | Time: 30 mins
You'll need
- Baking tray + greaseproof paper
- Wire rack/oven shelf
- Saute pan
- Blender
- 2x large mixing bowls
- Measuring cups + spoons
Ingredients
Cauliflower:
- 1 cauliflower + leaves
- Drizzle oil
- 1 tsp Cumin
- 1 tsp Smoked paprika
- Pinch Salt
Tostadas:
- 4 corn tortillas
- Oil
- Salt
Mince:
- Oil
- 150g vegan Taco mince / vegan mince + taco seasoning
- 1/4 cup pumpkin seeds
- 2 tbsp sesame seeds
- 1 tsp smoked paprika
- 1/2 tsp chipotle chili flakes
Veggies:
- 1.5 cups cooked mixed quinoa
- 1 cup black beans, rinsed
- 1/4 red cabbage, thinly sliced
- 1 red pepper, chopped
- Juice 1/2 lime
Dressing:
- 3/4 cup cashews
- 1/2 cup water
- 2 tbsp chipotle paste
- 1 tsp garlic powder
- Juice 1 lime
- Good pinch salt
Method
- Preheat the oven to 200C, line a baking tray.
- Spread the tortillas on a wire rack and coat with a little oil and sprinkle with salt on one side.
- For the cauliflower, break down into florets, remove the stem but keep the leaves and add to a large mixing bowl. Drizzle with a little oil, add in the cumin, smoked paprika and salt and toss together.
- Spread out on a lined baking tray and bake for 15 minutes until a little charred. Meanwhile, bake the tortillas for 10 minutes on one side, then flip and cook for a further 5 on the other. They will crisp up further on standing.
- For the salad, thinly slice a cabbage and chop up a pepper, removing the seeds. Add to a bowl with the quinoa and green beans, squeeze over the juice of half a lime and toss together.
- Heat a saute pan on medium heat, add a splash of oil then add your seasoned mince and cook until it starts to crisp up. Then stir in the pumpkin seeds, sesame seeds, paprika and chili flakes and remove from the heat.
- For the dressing, add the cashews, water, chipotle paste, garlic powder, lime juice and salt to a blender and blitz until smooth.
- Finally, to assemble your salad, start with a base of the quinoa mix, layer up with cauliflower and the mince and drizzle over some dressing. Then top with a tostada and more cauliflower and mince, followed by a good drizzle of dressing. Serve up and enjoy!
Cassidy xx
