Cauliflower Nacho Taco Salad Recipes

CHEESY CAULIFLOWER NACHOS

Cheesy Cauliflower Nachos image

This recipe is sponsored by Target. Roasted cauliflower florets stand in for tortilla chips in these delicious nachos and are just as satisfying while packing a nutritional punch. They're tossed with taco seasoning, then roasted to golden brown perfection and loaded with creamy refried beans, zesty salsa verde and more nacho toppings, including lots of melty cheese, of course.

Provided by Katie Lee Biegel

Categories appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 large head cauliflower (about 2 1/2 pounds), trimmed and cut into bite-size florets
1/4 cup olive oil
1 tablespoon taco seasoning, such as Good & Gather™ Taco Seasoning
Kosher salt and freshly ground black pepper
1 large lime
1/4 cup sour cream
1/2 ripe avocado
1/2 small jalapeño
1/2 cup canned refried pinto beans, such as Good & Gather™ Organic Refried Beans
1 cup shredded Mexican-style cheese blend, such as Good & Gather™ Shredded Mexican-Style Cheese
1/4 cup salsa verde, such as Good & Gather™ Roasted Salsa Verde
1/3 cup lightly packed fresh cilantro leaves

Steps:

Preheat the oven to 450 degrees F. Line a rimmed baking sheet with aluminum foil.
Toss together the cauliflower, oil, taco seasoning, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Transfer to the prepared baking sheet. Bake until golden brown and tender, 20 to 25 minutes.
Meanwhile, juice half of the lime into a small bowl, then cut the other half into 4 small wedges. Stir the sour cream into the lime juice until smooth. Finely dice the avocado and sprinkle it with a little salt and juice from 1 lime wedge. Thinly slice the jalapeño crosswise. Place the refried beans in a small bowl and mash with the back of a spoon to soften them. Set all the toppings aside until ready to serve.
Push the baked cauliflower to the center of the baking sheet. Dollop the refried beans (about 1 tablespoon per dollop) over the top, then sprinkle evenly with a little salt and with the cheese. Return to the oven and bake until the beans are warmed through and the cheese melts, 2 to 3 minutes.
Drizzle the salsa verde and lime sour cream over the cauliflower nachos. Top with the avocado, jalapeño and cilantro. Sprinkle with a little black pepper. Serve with the reserved lime wedges for squeezing.

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