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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