Everyone at your dinner table will love these easy vegetarian tostadas. Ready in just 30 minutes and full of fresh ingredients, you'll definitely want to add this tostada recipe to your weekly meal plan.
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.