Food & Drink

Danny Trejo’s cauliflower tostada recipe

This simple yet delicious dish can be on the table in under half an hour.

Danny Trejo’s cauliflower tostada
Danny Trejo's cauliflower tostada Danny Trejo’s cauliflower tostada

Use plant-based avocado crema to transform this into a vegan dish – with an optional addition of Mexican chilli flakes giving it a fiery kick.

Cauliflower tostada

Ingredients:


(Serves 4)

4 corn tortillas


1 medium cauliflower head


2tbsp olive oil


Salt and pepper to taste


Pickled onions


Avocado crema


2tbsp Arbol flakes (optional)

For the garnish:


24 pickled red onions


Pinch of chopped coriander


1 lime, quartered

Danny Trejo's cauliflower tostada
Danny Trejo's cauliflower tostada Danny Trejo’s cauliflower tostada (Ed Anderson/PA)

Method:

1. Preheat the oven.

2. Scatter the cauliflower florets on the tray and season with salt and pepper.

3. Roast cauliflower to your desired tenderness.

4. Heat up the tortilla, top the tostada with cauliflower, pickled onions and avocado crema. And serve with lime wedge.

Trejo's Tacos by Danny Trejo

Trejo’s Tacos: Recipes And Stories From LA by Danny Trejo is published in hardback by Penguin Random House, priced £23. Book and cover design by Jen Wang, photography by Ed Anderson. Available now.