Cauliflower Chicken Tostadas

Recipe

Main Dish
Cauliflower Chicken Tostadas

Primary Media

Cauliflower chicken toastada filled with peppers, onions, cilantro and sour cream

User Rating

2.67 out of 5 stars
Rate it:
3 ratings

Recipe Data

4
Servings
25min
Prep
45min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    Surprise! You can use the frozen foods section to create this delicious riced cauliflower tostada.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1(12-oz.) pkg. frozen riced cauliflower with lemon and garlic
    1Hy-Vee large egg
    2oz. aged white Cheddar cheese, about 1/4 c.
    ½ c.frozen mashed sweet potatoes and carrots with brown sugar, thawed
    ¼ tsp.Hy-Vee ground cumin
    1 tbsp.Hy-Vee Select extra virgin olive oil
    2 c.frozen stir-fry pepper and onion blend
    12 oz.frozen fully cooked grilled chicken strips
    Hy-Vee sour cream, optional
    Fresh cilantro, optional
    Green onion, sliced, optional

    Things To Grab

    • Parchment paper
    • Rimmed baking pan
    • Hy-Vee nonstick cooking spray
    • Microwave
    • Colander
    • Medium bowl
    • Wire cooling rack
    • Large skillet

    Directions

    1. Preheat oven to 400 degrees. Draw four 6-inch circles on parchment paper. Turn paper over and use to line a rimmed baking pan. Spray parchment with nonstick cooking spray; set aside.

    2. Heat cauliflower mixture in microwave according to package directions. Drain in a colander, pressing out liquid. Combine egg and cheese in a medium bowl. Stir in cauliflower mixture, combining well. Divide mixture into four portions. Shape each portion into a circle on prepared parchment on pan. Bake for 15 minutes or until centers are firm. Cool for 10 minutes on a wire rack. Remove cauliflower rounds from parchment and cool on a wire rack.

    3. Heat sweet potatoes and carrots in microwave according to package directions. Stir in cumin; set aside.

    4. Heat oil in a large skillet over medium-high heat. Add stir-fry blend; cook and stir until heated through. Remove from skillet. Add chicken to skillet; cook and stir until heated through.

    5. Spread sweet potatoes mixture on cauliflower rounds. Top with chicken strips and stir-fry blend. Serve topped with sour cream, fresh cilantro and/or green onion slices, if desired.

    Nutrition facts

    Servings

    280 Calories per serving
    1 tostada

    Amounts Per Serving

    • Total Fat: 13g
    • Cholesterol: 110mg
    • Sodium: 730mg
    • Total Carbohydrates: 11g
    • Protein: 28g

    Daily Values

    0%
    Vitamin A 6%
    0%
    Vitamin C 120%
    0%
    Iron 20%
    0%
    Calcium 10%

    Recipe Source:

    Balance March 2018