Veggie Tostadas with Cauliflower Mash

In a covered large saucepan steam cauliflower, covered, in a steamer basket over a small amount of boiling water 4 minutes or until fork-tender. Transfer cauliflower to a food processor. Add Mexican Crema, 1 Tbsp. of the oil, 1/2 tsp. of the salt, and the chipotle pepper. Cover and process until smooth.

In covered saucepan steam asparagus and corn in basket over boiling water 5 to 7 minutes or until tender; drain and return to saucepan. Add tomatoes and remaining 1 Tbsp. oil and 1/2 tsp. salt; toss to coat.

Spread tostada shells with cauliflower mixture and top with asparagus mixture. Sprinkle with queso blanco.