Cauliflower Nachos (Edit recipe)

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Cauliflower has easily become one of my favorite veggies. It's delicious on its own or roasted, and it can literally be made into or the vehicle for basically anything - pizza crust, rice, buffalo "wings", you name it! It just has a naturally great flavor without being overwhelming. So earlier this week when I was craving nachos, I figured why not?! Sweet potato nachos are delicious, so why not swap out the chips (or sweet potatoes) for cauliflower this time. I just sliced the cauliflower into thin, chip-like pieces, seasoned them a bit, and they were the perfect base for some delicious nachos.

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PREP TIME

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COOK TIME

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INGREDIENTS

Serves: 10-12

Ingredients

1 head Cauliflower, sliced into 1/4-1/2" strips (they will naturally break into "chips", and you can cut them into smaller pieces if desired)
2 Tbsp Avocado Oil
1/4 tsp Sea Salt
1/4 tsp Black Pepper
1 tsp Taco Seasoning, or Just Spices "Flavors of Mexico" Seasoning
1/2 cup Black Beans
1/2 Tomato, cubed
1/4 cup Red Onion, chopped
1/2 cup Avocado, cubed
1 Jalapeño, chopped, (optional)
1/4 cup Salsa
1/2 cup Mexican Cheese Blend, shredded

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Toss the cauliflower pieces with the avocado oil, sea salt, black pepper, and Flavors of Mexico spice blend, and spread the cauliflower evenly over a baking sheet lined with parchment paper.
Cook in a preheated oven at 450 degree for 15-20 minutes until tender.
Remove from the oven, and evenly spread all of the other ingredients over the cauliflower.
Return the cauliflower to the oven at the same heat for an additional 5 minutes until the cheese melts.
Remove, serve, and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	85
Fat:	5 g
Carbohydrates:	7 g
Protein:	4 g
Cholesterol:	5 g
Sodium:	105 mg
Fiber:	2 g
Sugars:	1 g
Calculated for total recipe.