Preheat the oven to 400
Break up and chop cauliflower into small florets placing them into a bowl. Lightly toss with coconut or olive oil followed by slowly adding blackening seasoning while tossing ensuring cauliflower is lightly coated.
Place cauliflower on a parchment lined baking sheet and place in oven for 15 minutes. At the 15 minute mark, light toss and bake for an additional 15 minutes.
In a small sauce pan add refried beans and slowly heat mixing every few minutes
Thinly slice cabbage and kale.
Place kale in a frying pan with a splash of water bringing to medium heat. Saute kale until slight wilted
Place all sour cream ingredients into a blender and blend for 40-60 seconds.
Once cauliflower is cooked, begin to assemble tostadas by spooning a tbsp of refried beans onto each tostadas spreading evenly with the back of the spoon.
Add sautéed kale, cabbage and cauliflower to tostadas topping with the vegan sour cream and serving with a lime.
Option to serve with hot sauce, guacamole or pico de gallo.
