Cauliflower Corn Tostadas with Salsa Macha
Ingredients
- 2 cup plus 2 Tbsp. grapeseed oil, or vegetable oil, divided
- Eight 6-in. corn tortillas, warmed
- 6 dried ancho chiles, stemmed and seeded
- 4 dried árbol chiles, stemmed and seeded
- 4 dried morita chiles, stemmed and seeded
- 1 dried guajillo chile, stemmed and seeded
- ¾ cup raw cashews (3¾ oz.)
- 6 garlic cloves
- ½ cup white sesame seeds
- 1 Tbsp. apple cider vinegar, plus more to taste
- 1 tsp. kosher salt, plus more
- 4 ears of corn (2 lb.), shucked
- 1 small head of cauliflower or romanesco (about 1½ lb.), cored and cut into 1-in. florets
- Freshly ground black pepper
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