Spicy Cauliflower, Potato & Egg Tostadas

with Marinated Radishes & Satsuma Mandarin

55 MIN

2 Servings

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From the Test Kitchen

These tasty vegetarian tostadas feature pan-toasted flour tortillas loaded with hearty cauliflower and potato—and topped off with a fried egg. For an exciting kick, we’re roasting our vegetables with hot chipotle in adobo sauce: jalapeño smoked until it takes on a deep, robust flavor, then packed in a sauce of vinegar, spices and more. (Chefs, chipotle pepper can be quite spicy, so only use as much as you’d like!) Peppery radishes marinated with sweet, floral satsuma mandarin makes for a unique, refreshing side.

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Nutrition

PER SERVING
Calories

800 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

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1 Prepare the ingredients:

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.

2 Roast the vegetables:

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.

3 Marinate the radishes & mandarin:

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.

4 Season the crème fraîche:

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

5 Toast the tortillas:

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.

6 Fry the eggs & plate your dish:

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!