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 jalapeños, 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
Pre-heat the oven to 425 degrees F and line a baking sheet with parchment paper.
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.
Bake for 20-25 minutes.
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!)
Top with diced avocado, lime juice and fresh cilantro. Serve immediately!