cauliflower-nachos

Appetizers Collection

Cauliflower Nachos

Indulge your nacho cravings with this healthy vegetarian nacho recipe that's loaded with vegetables (thanks in part to roasted cauliflower standing in for chips) and protein-packed beans, and has a lot more fiber than traditional nachos. These baked cauliflower nachos, piled with guacamole, melty cheese, fresh pico de gallo and avocado, are great as an appetizer or could be eaten as a light dinner.

Ingredients

  • 2 tablespoons grapeseed oil or avocado oil
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • 5 cups cauliflower florets, cut into 1/2-inch slices
  • ½ cup chopped tomato
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons pickled jalapeño peppers
  • 2 tablespoons minced red onion
  • Pinch of salt
  • ½ cup canned refried beans
  • ¾ cup shredded Mexican cheese blend
  • 1 avocado, chopped
  • ½ cup finely shredded cabbage

Directions

  1. Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray.

  2. Combine oil, chili powder, cumin and onion powder in a large bowl. Add cauliflower and gently toss to coat. Arrange the cauliflower on the prepared baking sheet; bake until tender and starting to brown, 12 to 15 minutes. Remove the pan from the oven; top the cauliflower with beans, then sprinkle with cheese. Return to the oven and bake until the beans are heated through and the cheese has melted, about 3 minutes.

  3. Meanwhile, combine tomato, cilantro, jalapeños, onion and salt in a small bowl.

  4. Transfer the cauliflower slices a platter and top with the tomato mixture, avocado and cabbage.