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Every once in a while, our recipes go completely in a different direction than we planned. Out of nowhere, an ingredient may appear unusable or we want to experiment with something unexpected. When we made these buffalo cauliflower tostadas, we intended for the dish to be like chicken nuggets. We wanted a simple meal that replaced chicken, and would be delicious to dunk into blue cheese dressing. However, when we saw a pile of unused corn tortillas and a can of chickpeas in our pantry, we knew we had a tasty meal on our hands. These tostadas were an unexpected surprise that were so delicious from start to finish.




 

Buffalo Cauliflower Tostadas

After this dish and so many others we have made, we have come to find that sometimes the best meals are unplanned. When I started cooking this meal, suddenly a tostada sounded so incredible. Not knowing how to make cauliflower work in a tostada form, I thought back to a hummus recipe we made for a separate recipe. When I began combining ingredients I had lying around, a real masterpiece was born!




Buffalo Cauliflower Tostadas

Our favorite part about this meal was the baked cauliflower. It was so incredibly easy to bake and so amazingly delicious. Dan even made the bold statement that he would have these cauliflower nuggets over the chicken ones, any day! I agree with that big statement too! There was something so crispy, fresh and satisfying about these cauliflower nuggets. On top of a bed of buffalo hummus, they were even more irresistible!




Buffalo Cauliflower Tostadas




After making these fantastic buffalo cauliflower tostadas, we cannot wait until the next time we bread and bake cauliflower. We know that they will have to appear on our blog very soon again. They were the perfect thing for summer because of how light and flavorful they tasted. Put them in a taco or dip them in a creamy sauce, and they will satisfy you all summer long! As an added bonus, they are completely simple to make! In no time, we had crispy and delicious cauliflower to add to our tostadas. This would be the perfect thing to make on a weeknight in the summer or to have as a quick lunch after swimming in the pool. Because they were just so effortless, they can fit into a family’s busy and fun summer schedule. Plus, they are so healthy and come guilt free! Make these tonight and they will definitely not disappoint!




Buffalo Cauliflower Tostadas




Buffalo Cauliflower Tostadas

Buffalo Cauliflower Tostadas

Ingredients

  • 1/2 large cauliflower
  • 1 cup Buttermilk
  • 1 cup Flour
  • 2 tsp Garlic Powder
  • 2 tsp Paprika
  • 1 cup Bread Crumbs
  • Olive oil or Cooking Spray
  • 1/2 cup Buffalo Sauce
  • 6 Corn Tortillas
  • Blue Cheese Dressing
  • 1/4 cup Blue Cheese crumbles
  • 1/4 cup Green Onion, chopped
  • 1/4 cup Cilantro, chopped
  • For the Buffalo Hummus
  • 2 cups Canned Chickpeas, drained and rinsed
  • 1/4 cup Olive Oil
  • 1 clove Garlic, minced
  • 3 tablespoons Tahini
  • 2 tablespoons Fresh Lemon Juice
  • 1 teaspoon Paprika
  • 2 to 4 tablespoons Buffalo Wing Sauce (2 tablespoons is mild and 4 is hot)
  • Salt and Pepper

Instructions

    For the Humus
  1. Place the chickpeas, olive oil, garlic, tahini, lemon juice, paprika and buffalo wing sauce in a food processor. Blend until smooth and creamy. Add salt and pepper to taste. Set aside.
  2. For the Tostadas
  3. Preheat oven to 450 degrees.
  4. Wash the cauliflower and cut it into medium sized florets.
  5. In a mixing bowl, add the buttermilk, flour, garlic powder, and paprika. Combine until smooth.
  6. In a separate mixing bowl, add the breadcrumbs.
  7. Take each cauliflower floret, one at a time, and dip it in the buttermilk mixture and then into the breadcrumb bowl. Coat each cauliflower floret completely one by one and then set on a baking sheet. For extra crispiness, spray or coat each floret with olive oil or cooking spray.
  8. Bake the florets for 15 minutes. Pull the baking sheet out and then coat each one evenly with buffalo sauce. Bake again for 7 minutes.
  9. While the cauliflower is baking, heat the corn tortillas. Assemble each one with hummus, 3-4 florets, blue cheese dressing, blue cheese crumbles, green onion and cilantro. Enjoy!
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