Cauliflower Nachos Recipes

CAULIFLOWER NACHOS

Steps:

• Preheat oven to 425º.
• To a large baking sheet, add cauliflower. Drizzle with olive oil. Sprinkle all over with salt, cumin, paprika, and chili powder. Toss to coat. Roast until tender and golden, 20 to 25 minutes.
• Top with Colby-Jack cheese and return to oven until melted, 5 minutes more.
• Garnish with your favorite salsa, guacamole, and pickled jalapeños.

CHEESY CAULIFLOWER NACHOS

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.

CAULIFLOWER NACHOS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place onion slices in a small colander. Bring 2 to 3 cups water to a boil in a kettle. Pour over onion and let drain.
• Mix vinegar, salt, sugar, and cumin together in a jar. Mix in onion slices. Cover and place in the refrigerator.
• Cut cauliflower in half from top to bottom. Place each half flat against the cutting board. Cut into 1/2-inch slices. Arrange carefully on the prepared baking sheet, trying to keep slices intact. Drizzle olive oil over cauliflower; season with salt and pepper.
• Roast cauliflower in the preheated oven until evenly browned, about 30 minutes.
• Combine avocado, sour cream, lime juice, 1 tablespoon cilantro, and salt in a blender. Blend until creamy and smooth.
• Heat black beans in a small saucepan until heated through, about 5 minutes.
• Spoon warmed beans over cauliflower. Dollop avocado crema over beans. Scatter pickled onion slices, cherry tomatoes, and queso fresco over crema. Garnish with 2 tablespoons chopped cilantro. Serve with lime wedges.