Buffalo Cauliflower Tostadas!
In honor of Cinco de Mayo I made Buffalo Cauliflower Tostadas! These tostadas are filled with roasted cauliflower, black beans, jalapeños, and avocado! It is a quick, spicy, and delicious weeknight meal!
-1 head of cauliflower
-1 can of black beans
-1/2 cup franks hot sauce
-3 tablespoons salted butter
-2 tablespoons olive oil
-1/8 teaspoon salt
-1/8 teaspoon pepper
-1/8 teaspoon garlic powder
-Preheat oven to 450 F.
-*Lightly* spray the corn tortillas with avocado oil and place on a baking sheet. Bake in the oven for 5 minutes, flip them and bake for another 5 minutes. Set aside.
-Chop up the cauliflower and toss them in olive oil, salt, pepper, garlic powder, and a sprinkle of cayenne pepper. Place the cauliflower on the baking sheet.
-Chop up 1 jalapeño and place it on the side of the baking sheet with the cauliflower. Lightly spray with olive oil.
-Bake the cauliflower and jalapeños for 15-20 minutes and then broil them for a few minutes to crisp them up. (The cooking time will vary based on how hard/soft you like your vegetables)
-While the cauliflower is cooking heat up the black beans.
-On the stovetop, heat up the franks hot sauce and butter. This will only take a few minutes. Be sure to stir frequently and remove from the heat when fully combined.
-Mash up the avocado and add a sprinkle of salt, pepper, red pepper flakes, and a drizzle of chili oil.
-Layer the mashed avocado on top of the tostada, then a layer of black beans. Then add the cauliflower and jalapeños on top. Drizzle the buffalo sauce all over the cauliflower.
-Sprinkle chopped cilantro on top.
-Serve and ENJOY!!!
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