Paige Harris Make these delicious Mexican tostadas in the comfort of your home so no one can see you licking the goat cheese crema off your fingers. Made with none of the nasty oils but all of the flavor!
Sometimes you really just don’t feel like cooking, ya know?
I do think about food almost 24/7. If you’re over at my place, chances are that Food Network is playing in the background (just like it is right now). But that doesn’t mean that I always feel like whipping up something to eat that takes hours of work.
So when times like that happen, what better thing to do than throw together a delicious & nutritious meal that involves very little actual “cooking”?
Enter: Quick Chicken & Cauliflower Tostadas with a Goat Cheese Crema.
I always thought that tostadas were deep fried and challenging to make. But it turns out you just need an oven, a sheet pan, and a little bit of high quality olive oil spray! I learned from my friend Isabel!
That’s right – I made these tostadas using my oven, not a frying pan.
Now don’t get me wrong, there is still a little bit of work involved. I had to sprinkle spices on the cauliflower. I pulled all of the meat off of a store-bought rotisserie chicken. And I had to spend a little time whisking a crema together.
But if you think about it, none of those tasks are really that bad when you get a tostada at the end!
Whip this up the next time you’re looking for a crunchy, creamy, spicy treat. I’m warning you though: they are a bit messy. I took these pictures of my plate to make it look pretty, but I really ate it like this:
I scooped up all of that tasty filling with broken chunks of crispy tortilla. Not the prettiest, but still very good!
And if nothing else, make that goat cheese crema. It’s honestly life changing.
Quick Chicken & Cauliflower Tostadas
Ingredients
For the cauliflower
- 1 large head fresh cauliflower cut into florets
- 3 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
For the crema
- 1/4 cup mayonnaise (check it for canola oil – and avoid that!)
- 1/4 cup full-fat Greek yogurt
- 1/4 tsp chili powder
- 1/4 tsp ground cumin
- 1/4 tsp Himalayan sea salt
- 1 clove garlic finely minced
- 2 tsp lime juice
- 1/3 cup goat cheese crumbled
For the tostada shells
- 12 corn tortillas (I used Trader Joe's)
- olive oil spray
For assembly
- 1 rotisserie chicken pulled*
- 1 jar salsa verde (I used Trader Joe's)
- shredded Mexican cheese for garnish
Instructions
For the cauliflower
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Preheat your oven to 400 degrees. Toss the cauliflower in a large bowl with the olive oil and spread out onto a parchment-lined baking sheet. Sprinkle the seasonings on top. (I definitely used more than what I listed, so go as heavy with them as you'd like!)
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Place pan in the oven and bake for 30-35 minutes, mixing halfway through. It's done when the pieces are tender and beginning to char to a golden brown.
For the crema
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Combine all of the ingredients in a bowl and mix until incorporated.
For the tostada shells
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Line a second baking sheet with aluminum foil and spray with olive oil spray.
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Spray each side of the tortillas with olive oil as well and place on the sheet. Sprinkle with sea salt.
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Bake at 400 degrees for 5 minutes, flip, and then bake for another 3-5 minutes. Be sure to watch them after the flip, because they go from done to BURNT very quickly!
For assembly
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Spread some crema on a tostada shell and top with pulled chicken and cauliflower. Dollop some salsa verde on top and sprinkle with cheese.
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Eat up!
Recipe Notes
* I literally went to my local grocery store and bought a rotisserie chicken and spent 10 minutes pulling all of the meat and skin off of it. I love doing this because it’s quick, easy, and you get the benefit of all of the cartilage and skin included! If this isn’t your thing (although you should really give it a try) feel free to use any meat/protein of your choosing!
