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!)
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.
Combine all of the ingredients in a bowl and mix until incorporated.
Line a second baking sheet with aluminum foil and spray with olive oil spray.
Spray each side of the tortillas with olive oil as well and place on the sheet. Sprinkle with sea salt.
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!
Spread some crema on a tostada shell and top with pulled chicken and cauliflower. Dollop some salsa verde on top and sprinkle with cheese.
Eat up!
* 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!