Buffalo Roasted Cauliflower & Chickpea Tostadas with easy blender ranch

It’s December when I’m writing this, which for many of us, means one of the busiest months of the year. So this month, I was really intentional about keeping our meal plan– and the Healthy Mama Cooking Club weekly meals- simple. These budget-friendly and delicious buffalo cauliflower chickpea tostadas fit the bill!

Now- these are mildly spicy, so if you have kids averse to spice, I recommend keeping some aside without the buffalo sauce- they’re delicious either way! Frank’s Red Hot is my recommendation for the classic buffalo-style sauce– but feel free to use whatever hot sauce is your favorite! And don’t skip the blender ranch– it’s easy and SO good! My 5-year-old practically drinks it!

Buffalo Cauliflower & Chickpea Tostadas
Serves 4-6

• 1 head cauliflower, chopped into florets
• 1 can (1 1/2 cups) chickpeas, drained and rinsed
• Smoky Seasoning (below)
• sea salt, to taste
• avocado or olive oil, as needed
• 4 tbsp butter
• 4 tbsp Frank’s red hot sauce
• 10-12 corn tortillas
• To serve: homemade blender ranch (below) and sliced green onions

Smoky Seasoning:

1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp cumin

For tostadas: 

1. Preheat oven to 400.
2. Mix seasoning mixture together. Toss cauliflower with 1/2 seasoning mixture, a generous pinch of salt and oil as needed to coat. Spread over a large baking sheet. In the meantime, toss drained and rinsed chickpeas with remaining seasoning mixture, oil and a generous pinch of salt.
3. Roast in oven for 20 minutes. Toss, add chickpeas and roast an additional 10-15 minutes until cauliflower is soft and chickpeas are crispy. Let cool slightly.
4. To make buffalo sauce, melt butter in a large bowl. Whisk with hot sauce. Toss warm cauliflower and chickpeas with buffalo sauce.
5. To prepare tostadas. spray 4-5 corn tortillas (as many as will fit on your pan with little to no overlap) with cooking spray and sprinkle with sea salt.
6. Bake in oven for 5 minutes. Flip and cook another 3-5 minutes until crispy and golden on the edges. Repeat in 2-3 batches.
7. To serve, top tostada shells with buffalo cauliflower and chickpea mixture. Top with homemade ranch and sliced green onions.

For ranch: 
1. Combine all ingredients in a blender. Blend until combined. Add more sour cream or greek yogurt to thicken if desired (will thicken in fridge).

Buffalo Cauliflower Tostadas with easy homemade ranch

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

• Author: Kristin Dovbniak
• Total Time: 30 mins
• Yield: Serves 4

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

1 head cauliflower, chopped into florets 
1 can (1 1/2 cups) chickpeas, drained and rinsed 

Smoky Seasoning (below)
avocado oil, as needed
4 tbsp butter
4 tbsp Frank’s red hot sauce 
10-12 corn tortillas 

To serve: homemade blender ranch (below) and sliced green onions 

Smoky Seasoning: 

1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1/2 tsp cumin

Blender Ranch: 
1 cup mayonnaise (my favorite store bought and homemade) 
1/2 cup sour cream or greek yogurt (use more if you prefer it thicker).
1/2 cup buttermilk (cream or half and half work here, as well) 
1 tbsp apple cider vinegar
1 tbsp dried dill
1 tbsp dried parsley
2 tbsp fresh chives
1/2 tsp sea salt
1/2 tsp garlic powder
1/2 tsp onion powder

Cook Mode Prevent your screen from going dark

---

Instructions

For tostadas: 

1. Preheat oven to 400.
2. Mix seasoning mixture together. 
3. Toss cauliflower with 1/2 seasoning mixture, a generous pinch of salt and oil as needed to coat. 
4. Spread over a large baking sheet.
5. Roast in oven for 20 minutes. Toss, add chickpeas and roast an additional 10-15 minutes until cauliflower is soft and chickpeas are crispy. Let cool slightly.
6. To make buffalo sauce, melt butter in a large bowl. Whisk with hot sauce. Toss warm cauliflower and chickpeas with buffalo sauce.
7. To prepare tostadas. spray 4-5 corn tortillas (as many as will fit on your pan with little to no overlap) with cooking spray and sprinkle with sea salt.
8. Bake in oven for 5 minutes. Flip and cook another 3-5 minutes until crispy and golden on the edges. Repeat in 2-3 batches.
9. To serve, top tostada shells with buffalo cauliflower and chickpea mixture. Top with homemade ranch and sliced green onions.

For ranch: 
1. Combine all ingredients in a blender. Blend until combined. Add more sour cream or greek yogurt to thicken if desired (will thicken in fridge).

---