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Buffalo Cauliflower Tostadas with easy homemade ranch



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


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).