Cauliflower Black Bean Tostadas with Queso and Pickled Onion

• large head of cauliflower, cut into florets1
• salt and olive oil
• package taco seasoning (I like Siete brand)1
• one 14-ounce can refried black beans (I like Amy's brand)14 ounce
• small corn tortillas (I like Mission street tacos tortillas)↗8
• of vegetable or canola oil0.25 cup
• cilantro↗
• pickled red onion↗
• queso (I like Queso Mama brandthe green chile variety)

  the green chile variety)

Step-by-step instructions

1. 1

   Preheat the oven to 425. Arrange the cauliflower florets on a baking sheet; drizzle with olive oil and sprinkle with salt. Roast for 25-30 minutes until browned and tender. Add taco seasoning directly to the pan; toss with the cauliflower using tongs until it’s well coated. (You might not need a full taco seasoning packet for this.) Return to the oven for 5-10 minutes to get it nice, soft, and roasty-delicious.

2. 2

   Heat 1/4 cup of oil in a large skillet. You want the oil to be hot enough so that a speck of water dropped in will sizzle across the top. Add your tortillas to the oil, a few at a time depending on size, and fry for a few minutes on each side until golden brown and crispy. Place on a paper towel lined plate to remove excess oil, and repeat with remaining tortillas.

3. 3

   Top tortillas with warmed black beans, roasted cauliflower, cilantro, pickled onion, and warmed queso. Sprinkle with salt and lime juice as needed / wanted. OMG. Crunchy, creamy, tangy, and so darn good.