Recipes & Cooking Lunch Sandwiches, Wraps & Paninis Veggie Tostadas with Cauliflower Mash 4.2 (15) Add your rating & review Everyone at your dinner table will love these easy vegetarian tostadas. Ready in just 30 minutes and full of fresh ingredients, you'll definitely want to add this tostada recipe to your weekly meal plan. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 25, 2017 Rate PRINT Share Total Time: 30 mins Servings: 4 Yield: 8 tostadas Jump to Nutrition Facts Ingredients 2 cup cauliflower florets ¼ cup Mexican Crema or sour cream 2 tablespoon coconut oil or olive oil 1 teaspoon salt 1 teaspoon chopped canned chipotle pepper in adobo sauce 1 cup bite-size pieces fresh asparagus 1 cup frozen whole kernel corn 1 cup quartered grape tomatoes 8 tostada shells ¼ cup crumbled queso blanco or feta cheese (1 oz.) Directions In a covered large saucepan steam cauliflower, covered, in a steamer basket over a small amount of boiling water 4 minutes or until fork-tender. Transfer cauliflower to a food processor. Add Mexican Crema, 1 Tbsp. of the oil, 1/2 tsp. of the salt, and the chipotle pepper. Cover and process until smooth. In covered saucepan steam asparagus and corn in basket over boiling water 5 to 7 minutes or until tender; drain and return to saucepan. Add tomatoes and remaining 1 Tbsp. oil and 1/2 tsp. salt; toss to coat. Spread tostada shells with cauliflower mixture and top with asparagus mixture. Sprinkle with queso blanco. Jason Donnelly Rate It Print Nutrition Facts (per serving) 290 Calories 17g Fat 31g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 290 % Daily Value * Total Fat 17g 22% Saturated Fat 10g 50% Cholesterol 15mg 5% Sodium 858mg 37% Total Carbohydrate 31g 11% Total Sugars 5g Protein 6g 12% Vitamin C 84.9mg 94% Calcium 103mg 8% Iron 1.7mg 9% Potassium 490mg 10% Folate, total 71.1mcg Vitamin B-12 0.2mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.