Loaded Cauliflower Nachos

A healthy twist on everyone’s favorite party appetizer – nachos!

Cauliflower has officially replaced every single carb I love, and I’m not mad about it. These nachos were delicious, filling, and I did not miss the chips! I topped mine with corn salsa, pickled jalapeƱos, diced avocado, cheese, kidney beans, cilantro and lime juice. You could also add some pulled/shredded meat, guacamole (low-key wish I did this), black beans, pico, or anything else you might like on your nachos!

The picture shown below is how you want to chop your cauliflower. (I bought the pre-bagged florets, but a head would work too)

Loaded Cauliflower Nachos


  • 1 head cauliflower cut into "chip" sized pieces
  • 2 tbsp olive or avocado oil
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • salt and pepper to taste
  • 1/4-1/2 cup shredded cheddar or colby-jack cheese
  • 1/4-1/2 cup kidney beans or black beans
  • pickled jalapenos for topping (optional)
  • 1 avocado diced
  • fresh cilantro for topping
  • 1/2 lime freshly squeezed-for topping
  • 1/2 cup corn or corn salsa I used corn salsa from Trader Joe's


  1. Pre-heat the oven to 425 degrees F and line a baking sheet with parchment paper.

  2. Cut cauliflower into florets and then "chip" sized pieces and arrange them on a single layer on the baking sheet. Drizzle cauliflower pieces with oil and season with cumin, paprika, chili powder, salt and pepper.

  3. Bake for 20-25 minutes. 

  4. Remove cauliflower from oven, evenly spread the shredded cheese, beans, corn or corn salsa, and pickled jalapeno. Place back in the oven and bake for another 5-8 minutes or until the cheese is melted (keep an eye on them so they don't burn!)

  5. Top with diced avocado, lime juice and fresh cilantro. Serve immediately!

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