Crispy tostadas are the perfect base for this colourful vegan treat. Cauliflower Wings provide a savoury crunch, while creamy avocado cream and fresh iceberg lettuce provide balance. Spicy chipotle, pickled red onion and jalapeño add a spicy kick. The crumbled tortilla chips finish it off with extra bite. Serve with a wedge of lime for a fresh twist - ideal as a colourful autumn special on the menu!
Bake the Cauliflower Wings in the oven, airfryer or deep fryer. The correct baking times are indicated on the packaging.
Cut the red onion into thin half rings. Mix the water, vinegar, sugar and salt until the sugar and salt are dissolved. Add the onion and leave for at least 15 minutes.
Meanwhile, make the avocado cream. Put the avocados, yoghurt, lime and salt in a bowl and use a hand blender or fork to mash it into a smooth mixture. Taste and season further with lime juice and salt.
Spread the tostadas with a layer of avocado cream and spread some chopped iceberg lettuce on top. Lay the crispy cauliflower wings on top. Add the pickled red onion, coriander and jalapeño. Drizzle with chipotle sauce and sprinkle with tortilla chips for extra crunch. Serve the tostadas immediately, with wedges of lime to squeeze over them.