Spicy Cauliflower, Potato & Egg Tostadas

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut out and discard the cauliflower core; cut the head into bite-sized florets. Halve the potato lengthwise; cut into ¼-inch-thick pieces. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Peel the mandarin; separate into segments. Peel and mince the shallot; place in a bowl with ¾ of the vinegar. Finely chop the chipotle pepper. Thoroughly wash your hands immediately after handling the pepper.

Place the cauliflower and potato on a sheet pan; add as much of the chipotle pepper as you’d like, depending on how spicy you’d like the dish to be. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer. Thoroughly wash your hands immediately after handling the pepper. Roast 28 to 30 minutes, or until the vegetables are browned and the potato is tender when pierced with a fork. Remove from the oven.

Once the vegetables have roasted for about 10 minutes, in a medium bowl, combine the radishes, mandarin, sugar and shallot-vinegar mixture; drizzle with olive oil and season with salt and pepper. Stir to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste. Reserving the marinating liquid, divide the marinated radishes and mandarin between 2 dishes.

While the radishes and mandarin marinate, in a bowl, combine the crème fraîche and remaining vinegar; season with salt and pepper to taste.

While the radishes and mandarin continue to marinate, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Working in batches, add the tortillas and toast 1 to 2 minutes per side, or until lightly browned and crispy. (If the pan seems dry, add 1 tablespoon of olive oil between batches.) Transfer to a paper towel-lined plate and immediately season with salt and pepper. Divide between 2 dishes and set aside in a warm place. Wipe out the pan.

Just before serving, in the same pan, heat 2 teaspoons of olive oil on medium-low until hot. Crack the eggs into the pan; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Spread a layer of the seasoned crème fraîche onto the toasted tortillas; top with the roasted vegetables and a drizzle of the reserved marinating liquid. Top with the fried eggs. Serve with the marinated radishes and mandarin on the side. Enjoy!