I can't believe I'm going to say this, but every once and a while I get tired of tacos. I know, you probably think I'm crazy for saying that. Tacos are one of my favorite foods, but sometimes I feel the need to switch things up. So I make a crispier, flatter version of the taco: the tostada. The recipe below has so many textures and flavors going on, it might go viral. Say hello to Tostada Tuesdays!
Roasting the cauliflower in a hot oven is the best way to coax out all the flavors. Plus, the edges caramelize, adding a sweet crunch to the dish. Make sure you cut the florets into uniform pieces so they roast evenly and give them plenty of room to breath. Overcrowding the sheet pan will cause everything to steam instead of sear.