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#EssentialRecipe => Crispy Cauliflower Tostadas by Monika Hibbs

What a perfect way to celebrate the arrival of warm weather with Monika Hibbs's crispy cauliflower tostadas. 


Crispy Cauliflower Tostadas with Chipotle Cashew Crema

Prep time: 20 minutes

Baking time: 35 minutes

Inactive time: 1 hour

Serves 4


Crispy, smoky cauliflower ingredients:

-1 large head of cauliflower or two smaller ones

-1 cup of almond milk

-1 Tbsp lemon juice

-1 Tbsp onion powder

-1 ½ tsp smoked paprika (we used hot)

-1 Tbsp chipotle chili powder (or any chili powder you have on hand)


Cauliflower coating ingredients:

-1 ½ cups panko bread crumbs (A gluten-free version is available. Check your local supermarket!)

-1 tbsp sea salt

-Avocado oil


Suggested toppings:

Sliced avocados

Sliced Lebanese cucumbers

Fresh cilantro

Red cabbage

Sliced jalapenos

Pickled red onion slices



Chipotle cashew crema ingredients:

-1 ½ cups raw cashews (Soaked in water overnight)

-½ cup filtered water

-3 Tbsp. chipotle in adobe sauce

-Pinch of sea salt

-2 Tbsp. lemon juice (approx. one large lemon)

-2 Tbsp. apple cider vinegar


Mexican corn ingredients:

-Vegan butter

-Chili-lime seasoning

-Fresh coriander

-Fresh lime

We simply cooked up some fresh corn, slathered it with vegan butter and added the seasonings!



Chop up the cauliflower into smaller pieces.

In a shallow dish big enough to hold all the cauliflower pieces, mix the almond milk with the lemon juice and spices. Toss the cauliflower in the mixture, and let it sit in the fridge for 30 minutes.

While you wait for the cauliflower to marinate, mix up the cashew crema.

Rinse off the cashews and put them in your blender. Add in the filtered water and blend on high until smooth. Add the chipotle peppers, lemon juice, salt, and apple cider vinegar. Blend again until everything is incorporated.

Set aside in the fridge. (Note: This makes more than you will need for this recipe but it will keep for 2-3 days in the fridge.)

Preheat your oven to 375°F. Line a baking sheet with parchment paper.

Take the marinated cauliflower out of the fridge. Dredge it in the Panko mixture and arrange the pieces on the prepared baking sheet. Drizzle with avocado oil and bake for around 35 minutes, turning once, until golden brown and crispy.


Voila! Crispy cauliflower tostadas.

Serve with your favorite Jonny Hetherington Essentials Hot Sauce 

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