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:
- Preheat oven to 400.
- 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.
- 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.
- To make buffalo sauce, melt butter in a large bowl. Whisk with hot sauce. Toss warm cauliflower and chickpeas with buffalo sauce.
- 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.
- 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.
- 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
- Total Time: 30 mins
- Yield: Serves 4
Ingredients
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
Instructions
For tostadas:
- Preheat oven to 400.
- 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.
- 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.
- To make buffalo sauce, melt butter in a large bowl. Whisk with hot sauce. Toss warm cauliflower and chickpeas with buffalo sauce.
- 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.
- 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.
- 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).
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