MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cauliflower-Corn Tostadas w/Salsa Macha
 Categories: Vegetables, Chilies, Nuts, Breads
      Yield: 5 servings
 
      2 c  + 2 tb vegetable oil;
           - divided
      8    (6") corn tortillas; warmed
      6    Dried ancho chilies; stemmed
           - and seeded
      4    Dried +irbol chilies; stemmed
           - and seeded
      4    Dried morita chilies;
           - stemmed and seeded
      1    Dried guajillo chile;
           - stemmed and seeded
  3 1/4 oz Raw cashews
      6 cl Garlic cloves
    1/2 c  White sesame seeds
      1 tb Apple cider vinegar; more to
           - taste
      1 ts Kosher salt; plus more
      4    Ears of corn; shucked
  1 1/2 lb Head of cauliflower or
           - romanesco; cored, in 1"
           - florets
           Fresh ground black pepper
 
  Position a rack in the center of the oven and set 2
  400°F/205°C.
  
  To a medium pot set over medium-high heat, add 2 cups of
  the oil. When it's shimmering and hot, one by one fry
  the tortillas, using tongs to turn once, until crisp and
  lightly browned, about 2 minutes each. Transfer to a
  paper-towel-lined plate.
  
  MAKE THE SALSA: In the same oil, working in batches, fry
  the chiles, turning frequently, until fragrant and
  darkened slightly, 3 - 4 minutes. Using a slotted spoon,
  transfer to a plate.
  
  Turn the heat to medium-low and add the cashews and
  garlic. Cook, stirring frequently, until golden brown,
  3 - 4 minutes. Remove from the heat, then use a slotted
  spoon to transfer to the plate with the chiles. Set the
  oil aside until cool enough to handle, about 30 minutes.
  
  To a blender, add the chiles (using your hands to
  crumble them slightly), reserved cashews and garlic, the
  sesame seeds, vinegar, and reserved oil and pulse until
  coarse (the sesame seeds should mostly remain whole).
  Season with salt and additional vinegar, if desired.
  
  MAKE THE TOSTADAS: Line a large rimmed baking sheet with
  foil. With the corn lying flat on a cutting board, slice
  off the kernels and transfer to the baking sheet,
  discarding the cobs. Add the cauliflower, the remaining
  oil, the salt, and black pepper and toss to combine.
  Spread the mixture in an even layer, then bake, turning
  halfway through cooking, until the cauliflower is deep
  golden brown and beginning to soften, about 25 minutes.
  
  To serve, arrange the tostadas on a serving platter,
  then mound evenly with the cauliflower mixture. Drizzle
  each with 1 - 2 teaspoons of salsa macha. (The sauce will
  keep at room temperature for at least 2 weeks; stir well
  before serving.)
  
  Recipe by: Fatima Khawaja
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
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