Go Back
+ servings

Black Rub Cauliflower Tostaditas

With coffee and smoky Mexican spices massaged in to a whole roasted cauliflower, these Black Rub Cauliflower Tostaditas are a vegan flavour fiesta.
Cuisine Mexican
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 serves


Black Rub

  • 2 teaspoons instant coffee granules
  • 2 teaspoons dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground chipotle pepper
  • 1/2 teaspoon cinnamon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1 tablespoon sea salt
  • 2 tablespoons brown sugarPickled Red Onions
  • 1 red or Spanish onion
  • 1/2 cup apple cider vinegar
  • 1 tablespoon raw sugar
  • a good pinch of sea salt
  • a pinch of cumin seedsAvocado Coriander Purée
  • 2 ripe avocados peeled and seed removed
  • 1 cup coriander
  • juice of 1 lime
  • a good pinch of sea salt1 medium cauloflower
  • 1 250 gram pack El Cielo Traditional Mexican Tostaditas
  • Fresh coriander to serve


  • Pre-heat oven to 200 degrees C
  • Combine the black rub ingredients in a bowl
  • Remove the base of the cauliflower so it sits flat in a baking tray. 
  • Drizzle the cauliflower with two tablespoons of olive oil before massaging the rub all over.
  • Roast the cauliflower in the oven for forty-five minutes to an hour or until a knife glides through the centre easily.
  • While the cauliflower is roasting, peel and slice the red onion in to eight wedges.
  • Combine the vinegar, sugar, salt and cumin seeds in a small jar and add the red onion to pickle. If you have a lid, put it on and shake. If not, simply stir and set aside until you are ready to assemble the tostaditas.
  • To make the purée, put the coriander, avocado, lime juice and salt in a food processor and process until smooth. Add a teaspoon of water to help if needed. 
  • When the cauliflower is cooked, break it up into small florets. I use a knife and slice downwards; the cauliflower tends to fall apart. 
  • To assemble, spoon a good dollop of the avocado purée on to the tosadita, followed by the black rub cauliflower. Finish with a smattering of the pickled onion and fresh coriander and a squeeze of lime. 


If you don't have chipotle powder, replace this and the paprika with two teaspoons of smoked paprika.