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Title : Baja Cauliflower Tostadas – vegan, gluten-free
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Baja Cauliflower Tostadas – vegan, gluten-free

My sincerest apologies for the occasional / irregular / completely unpredictable style publication have been dabbling in recent weeks. I've never had much of a schedule for the blog, but lately things have gotten off the track, and I hope to jump back on the train recipes and share a lot of new and delicious, eat beauty boost and treated with all without passing a week.

Life has been a bit hectic, as I'm sure you have for all of you out there too. My daughter, who served two years in June, has really kicked energy into high gear. Honestly, I do not think she could get busier but my mother ... they sure did (Insert "scream" emoji). Actually it was a hoot, and we've been having a lot of fun this summer, I think pool parties (in their new blue wading pool!), Sandcastles on mr. turtle, and her stroller is getting a lot of mileage to travel to all nearby parks. At the moment it is tucked in bed, usually I'm a mom tired, lacking the energy to write, let alone form coherent sentences.

Lower Cauliflower Toasts These do not require too much energy or complex thought processes, so an easy perfect meal, weekdays. One bite of these deliciously crunchy, fresh tacos, open face, filled with avocado, salsa, green, roasted cauliflower and spicy lemon and he swept a winding, windy road overlooking the sea and bright sun, rough open land, vineyards and citrus trees. I can imagine eating them with a cold drink after a day of surfing, hiking the wild landscape, or sailing along the picturesque coastline.

Ok ... time really. Actually I've never been in southern California, and I have been to Baja California, Mexico (I've never been sailing, either). I even had to google "floor kitchen" just to make sure it was not completely out of my noggin 'with this description and associated combinations of flavors that was dreaming up. I can not say it is authentic Baja, but this is my interpretation of fresh, local ingredients that dominate this south of the border cuisine. This simple dinner combines creamy avocado, crunchy corn tortillas, ripe tomatoes, spicy cauliflower, cilantro, and squeeze tangy lime all on a bed of fresh vegetables. This is a light meal, I ate three of these little discs pleasure without any problems. I've included some ideas to make this meal a little more padding underneath the recipe.

If you love all things Roasted Cauliflower, like me, definitely give this a try! Spicy Lime "adobo" (quotes because it actually does not need to marinate before grilling) adds flavor and juiciness amazing, which made nibbling the flowers directly from the powerful temptation pan. I like to let the edges get a little small ... gaaahh carbonized, so good! Just thinking about it makes me want to go do it again, and I've done it three times this week. If it was not 21:30 and had not exhausted all cauliflower, probably would.

Roasted Cauliflower Low

Serves 2-3

• 1/2 large head cauliflower, cut into bite-size pieces
• shells Toast to serve

marinade ingredients:

• 3 tablespoons fresh lemon juice
• 1 1/2 tablespoons avocado oil or olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 2 pinches of salt sea ​​
• pinch of cayenne pepper
• pinch of garlic powder
• pinch of onion powder

ingredients:

• 2 large handfuls of greens, chopped
• 1/2 ripe avocado, sliced, diced or pureed
• 1 small tomato, chopped
• coriander leaves
• sauce
• the microgreens, optional
• other ideas: cashew nuts and hemp sour cream , green onions, sliced ​​jalapeno

Directions:

Preheat oven to 400 degrees Fahrenheit. Prepare a baking sheet with parchment paper. Combine the marinade ingredients in a small jar and shake. In a large Ziploc plastic bag or a container with a lid, add the cauliflower florets and dressing, close and shake to distribute evenly. Spread on baking sheet and bake in the preheated oven for 25 -. 35 minutes (or until edges are lightly charred, if desired)

To assemble:

This part is totally up to you! I tried a couple of different ways, with cauliflower at the bottom, and a pile of green leaves or with green at the base and cauliflower and toppings arranged above that. One thing that I did, but wished I had was the mashed avocado and voice in the tortilla, instead of scaling or cutting it. I think this would help everything stick together a little. I will not lie, these are a bit messy to eat, but worth every sauce stain on my shirt ... Just kidding I managed to shovel most of it in the mouth, no problemo.

For a more filling meal, try serving this side of Mexican / Spanish or how about adding a layer of mashed pinto beans or rice hummus. I bet this jalapeno hummus would be amazing here.

Source: feedingyourbeauty.com

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