Directions:

1.  Boiled Curry Potatoes: Cook potatoes in boiling water for 15 to 18 minutes or until tender. In a bowl, combine peeled, diced potatoes, turmeric, curry powder and salt. Toss to evenly coat.
2. Roasted Tandoori Cauliflower: Core, stem and remove leaves from cauliflower. Keep leaves for slaw. Cut cauliflower into large florets. In a bowl, combine lemon juice, oil, tandoori spices and salt. Whisk until well blended. In same bowl, add cauliflower. Toss to evenly coat, place cauliflower florets in a single layer on sheet pan. Roast in a preheated 450 degree oven for 5-7 minutes.
3. Cauliflower Slaw: Wash cauliflower in cold water with leaves and stems attached. Slice leaves very thin, julienne. Slice cauliflower thin. Place sliced cauliflower in a small bowl. Add oil, lemon juice, salt and pepper. Toss to evenly coated.
4. Cilantro Chutney: Combine all ingredients in a blender or food processor. Process until puree.
5. Tandoori Spices: In a small bowl, combine all ingredients. Mix until well blended.
6. For Service: Place 4 tostadas on surface, top each with 3 tablespoons curry potatoes, then 3 tablespoons tandoori cauliflower, 1-1/2 tablespoons cauliflower slaw, 1 tablespoon cilantro chutney and 1 tablespoon shredded paneer cheese.